Last year I finally broke down and made risotto.
You can read about my Shrimp and Risotto dinner HERE.
Since then I’ve made a few changes.
Shiitake and oyster mushrooms:
And Thai Coconut Curry Broth:
The broth is a must. Trust me.
I also sauté the vegetables separately and add them to the risotto at the very end.
I made it for my friends one night to prove to them how easy it is to make.
That was 16 days ago and my friend has made it 3 times since then.
Knowing her she is probably making it again tonight.
It is THAT good.
Ever since April 2010 I have been making risotto the same exact way.
Until last night. This is what I did.
Sauté mushrooms in olive oil and butter, add minced garlic, and then season with salt and pepper.
Sauté artichoke hearts.
While those are cooking, sauté chopped leeks in butter.
Then add a cup of Arborio rice.
Cook for about 3 minutes so the rice gets a little toasted and coated with the butter and leek flavors.
Next, pour in about a cup of dry white wine.
Stir until the rice absorbs all of the wine.
Then slowly add the warm stock to the rice one ladle at a time and stir constantly.
Or at least semi-constantly.
I don’t know if that is a word but you know what I mean.
Wait for all of the stock to be absorbed before adding the next ladle full.
This is the first time I used baby spinach in risotto so I wasn’t sure when to add it.
I decided to add it after the last ladle of stock.
When the spinach was wilted and most of the stock was absorbed, I added the mushrooms and artichoke hearts.
Then the mascarpone.
I added two huge dollops.
You can also add Parmigiano Reggiano at this stage but I didn’t this time.
Gently combine everything together until it is creamy.
Don’t forget to taste it and see if it needs anything.
Like more mascarpone.
I tasted so much I was practically full before dinner.
I didn’t make shrimp or any thing else for that matter.
Just risotto. And it was perfectly satisfying.