So last night, I made a mushroom risotto. Holy crap, so delicious. It’s based off another recipe I’ve tried before… Pumpkin Sage Risotto (I’ll tell you at the end how you can switch it up).
1 cup chopped onion
1 T. oregano
2 cloves of garlic, minced
1 cup arborio rice
1/4 cup white wine
4 cups chicken or vegetable stock
2 T. mascarpone
1/4 cup grated Pecorino-Romano or Parmesan
2 cups chopped mushrooms
Salt & Pepper
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in sauté pan. Add chopped onions and garlic. Coat and stir continually. When onions are almost done cooking, add the oregano. Finish up the onions (keep flame low so as not to brown garlic or onions). In a separate pot, heat the chicken/vegetable stock on low. It only needs to be heated, not simmering.
Add arborio rice to onion mixture. Stir until well coated and slightly clear on edges of rice. Add wine. Continue stirring until liquid is absorbed. Slowly add the heated stock, one cup at a time. Stir constantly, until liquid is absorbed and rice is al dente.
While rice is cooking, sauté mushrooms.
Once all stock has been added and absorbed, add 2 heaping tablespoons of mascarpone cheese. Stir. Add mushrooms. Stir. Add grated Pecorino-Romano… and then salt and pepper to taste. It will be creamy and delicious.
Previously, I made Pumpkin Sage Risotto… utterly scrumptious. Only difference would be instead of oregano, use sage. And intead of adding the mushrooms, I added 1 cup of a premade pumpkin pesto. You could probably use any kind of pesto or make your own and add that in.