For more info on the fun group, click on Burwell General Store Recipe Swap to get the scoop on our members from around the world!
Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}
Ingredients:
1 ½ cups Arborio rice
1 quart vegetable stock (or chicken stock)
2 tablespoons oil
¼ cup chopped onion
½ cup chopped cherry tomatoes
½ cup sliced mixed mushrooms (you could use frozen)
¼ cup chopped thin asparagus (reserve the tips)
5 chopped sun dried tomatoes
¼ cup white wine
¼ cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter
salt and pepper to taste
Directions:
In a medium saucepan, heat the stock to a simmer so it stays hot. In a large, heavy-bottomed saucepan, heat the oil medium heat. Add the chopped onion, cherry tomatoes, mixed mushrooms, asparagus, and sun dried tomatoes. Sauté for 2-3 minutes or until it is lightly translucent. (that's the steam in the photo).
Add the rice to the pot and stir until it is coated with the olive oil; about 2 minutes. Splash in the white wine and stir until it is absorbed. Sauté' for about a minute. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed.
When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock (about 1 cup at a time) to cover the rice and cook, stirring constantly, until it is absorbed between addition.
Before the rice is almost ready, stir in the reserved asparagus tips.
It is ready when the rice takes on a creamy consistency and it is firm but not crunchy (approximately 20 minutes).
Stir in 1 tablespoon of butter* and the Parmigiano-Regianno. Season with salt and pepper.
*The butter is key to give it that special creaminess. If you are
cutting back on butter, you could omit it and it will still be
wonderful.
Wow, your risotto looks so good, and appropriately, non-gloopy. Love that. As always, your flavors stand out as so appealing to me. I would love to sit at your kitchen table for a bowl of risotto and a nice long chat-- oh and wine.
I love a good risotto and this version screams flavor without being too rich. I was intimidated by it, too, when I first made risotto but now it's such a nice thing to have in your cooking armory. 🙂
Hi Just wanted to let you know that I am sending an award your way! Happy Cooking
http://www.pandpkitchen.com/2012/02/06/my-second-blog-award/
I adore risotto - - I'm always hesitant to try different flavours. I normally just stick to sea food, or a usual mushroom risotto. The recipe you made though, sounds incredibly delicious. I don't think I'll be able to pass this one up 🙂
I wish you could come and cook risotto for me. I'm so intimidated by it for some reason! Thank you for sharing...and thank you for all the support. It means more to me than you know. Hugs and love from Austin.
Delicious! I absolutely adore risotto, and I love the way you went with this recipe 🙂
I don't know why I never make risotto....I love to eat it, so it should make my menu! Yours looks like the perfect recipe to try...love the idea of adding sun dried tomatoes, asparagus and mushrooms:)
patience is good. makes me want to dash to the kitchen and cook. thanks.
Beautiful! I have got to make risotto!
Risotto and I became friends recently and it's only getting better and better:) A few days ago I made a risotto with mussels and my husband could not stop eating (it was very, very good, and I felt so proud:)
I can tell from afar that your risotto was fantastic and it's a good-looking one, too:)
Recipe Swap is one of my favorite events - there are so many different approaches to one recipe! Have a great Monday!
I didn't know your husband is a chef! My introduction of risotto was from my husband too... but that's not because he's a chef, it's because it's his favorite food from a box from Trader Joe's. He's since learned to make the 'real' stuff... I need to have him make me this!!! I love the vibrant green asparagus too!
That's a gorgeous plate of food. I love risotta and the husband isn't so keen. Whenever he wants greasy fish and chips it's most always a risotto for me.
This is such a beautiful looking plate! I love risotto, I've only made it a couple times because it still intimidates me...but its so worth making, yum!
Oh Lora! I'm so glad someone made risotto! It is one of my favorite things and I agree full, it is a labor of love and worth doting after. Yours of course is the perfect consistentcy too! I see alot of risottos which are more like a thicker, cheesey rice which I learned over the years is actually not how a traditional risotto is made. I was told it should 'relax on the plate' as does your beautiful dish. Love all the flavors you've incorporates; I'm sure it is completely delicious!
That looks like a perfect risotto! And being from near Milan I'm a very harsh judge of risotto!
I would just love to sit in your kitchen and watch you cook...and taste a little, of course!
Yum,this is delicious!New follower from delightsofculinaria.blogspot.com
Love it! Risotto is one of my all time favorites as well - wine in hand, slowly stirring that rice is so relaxing.
I didn't make risotto for many years for fear of failure. Then once I decided to give it a shot; I was mostly surprised by how easy it is. But you are so right. Easy but still needs attention be paid to it. Yours looks, as my daughter would say...Yummers. Asparagus, Mushrooms, Tomatoes? Yes, absolutely yummers.
Mmmm, I love risotto! Congrats on mastering it-- this looks yummy!