RECIPE: Mushroom Risotto

We are so fortunate to have access to delicious locally grown mushrooms here on the Big Island, produced on the Hamakua coast. This is a great weekend dish to prepare when you have some time to spend with family and friends in the kitchen. The dish requires constant attention, but the results are so worthwhile. Serve with a simple salad of crisp greens and vinaigrette or as a one dish meal on its own.

Total time: 1 hour.

Photo: Kristin Frost Albrecht.

Ingredients:

1 pound fresh wild mushrooms

(small ones can remain whole, large ones, chopped)

7 cups chicken broth

4 tablespoons butter, divided

4 tablespoons extra-virgin olive oil, divided

3/4 cup finely chopped green onions

1/2 chopped flat parsley

1 1/4 cups arborio rice (8 to 9 ounces)

1/2 cup dry white wine

1/4 cup grated Parmesan cheese plus additional for serving (optional)

Directions:

1. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
2. Add mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown for 3 to 4 minutes.
3. Transfer mushrooms to medium bowl. Add salt and pepper to taste.
4. Bring 7 cups of chicken broth to simmer in medium saucepan; keep warm.
5. Melt remaining 2 tablespoons of butter with 2 tablespoons of olive oil in heavy large saucepan over medium-low heat.
6. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent for3 to 4 minutes.
7. Add white wine and stir until liquid is absorbed for about 1 minute.
8. Add 3/4 cup of warm chicken broth; stir until almost all broth is absorbed for about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked. This should take about 10 minutes.
9. Stir in sautéed mushrooms, parsley, and green onions.
10. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy. This should take about 10 minutes.
11. Stir in 1/4 cup of grated Parmesan cheese.
12. Transfer risotto to individual serving bowls and garnish with additional parmesan cheese if desired.

Serves four as an entrée.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.