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Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Tuesday, February 02, 2010

Mushroom Risotto

This recipe was shared by an office colleague which he got from the Boston Globe online here.

With your grandparents (Lolo and Lola Cambe) staying with us for the week, I thought it would be a welcome change to the usual rice and pasta dishes I prepare for dinner. Only Ate tried it and liked it, but as always, your taste buds will mature with age and you will try this and love it, just as we all did.

Notes on the ingredients:

  • For the mushroom*, I only used three varieties of what is locally available: button, portobello and Swiss brown mushrooms.
  • I also used vegetable stock** as substitute for the chicken stock.
  • You can buy mascarpone from any supermarket, in the dairy section.
  • I used grated parmesan as substitute for the pecorino cheese.


2 tbsp olive oil

3 tbsp butter

1.5 pound mix of cremini, chanterelle, and trumpet mushrooms, trimmed and sliced *

salt and pepper, to taste

1/3 cup plus 2 tbsp white wine

5 cups chicken stock**

1 shallot, finely chopped

3 sprigs fresh thyme

1 1/2 cup risotto rice (arborio)

3 tbsp mascarpone or creme fraiche

1 1/2 tbsp chopped fresh parsley

1/2 cup grated pecorino cheese

extra parsley leaves for garnish


1. In a skillet, heat 1 tablespoon oil. Add 1 tablespoon butter. Cook mushrooms, salt and pepper over high heat, stirring, for 6 minutes. Add 2 tablespoons of wine. Cook until the liquid evaporates.

2. In a saucepan, heat the stock.

3. In a flameproof casserole, heat the remaining 1 tablespoon oil and 2 tablespoon butter. Cook the shallot and thyme for 3 minutes. Add the rice and stir for 1 minute. Pour in the remaining 1/3 cup of wine and cook, stirring for 3 minutes or until the liquid evaporates.

4. Add stock 1 cup at a time and cook, stirring, until each cup is absorbed before adding more. The rice should be tender with a little bite. Add the mushrooms with a few more tablespoons of stock. Stir constantly for 2 more minutes (total cooking time is 15 to 20 minutes).

5. Taste for seasoning, add more salt and pepper, if you like, and turn off the heat. Stir in the mascarpone or creme fraiche, parsley and pecorino. Cover and set aside for 2 minutes. Discard the thyme and garnish with parsley leaves.

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