Behind the Scenes :: Better Northwest Mushroom Risotto!

Tomorrow on Better Northwest (KIRO 7 around 9:15am) I am talking about a few Thanksgiving sides you can make - specifically a Mushroom Risotto.  I love the idea of a risotto at Thanksgiving because it takes 15-20 minutes to make.  The exact amount of time your turkey needs to rest.  So pull the bird out of the oven, start the risotto, put the risotto in a serving dish, carve the turkey.  Done and done.

Here's the recipe - have a great Thanksgiving!

Mushroom Risotto

Serves 4

Inspired by Metropolitan Market’s fresh mushrooms and their version of Mushroom Risotto, I have created one that even non-mushroom eaters will want to try!

3 tbsp butter, divided

2 tablespoons olive oil

2 cloves garlic, chopped

½ medium onion, chopped (about ½ cup)

1 1/2 cup wild mushrooms, sliced

1 1/2 cup Arborio rice

1 cup white wine

3 ½ cups chicken stock, low salt

1 cup green peas

1/2 cup Asiago cheese, grated

In a large sauce pan, heat the olive oil and one tablespoon butter and cook the garlic until fragrant.  Add onions and cook until lightly translucent.  Stir in mushrooms and cook until everything is lightly browned.  Add the rice and stir until the kernels are well

coated and lightly translucent.  Pour in the wine and stir gently until absorbed. Add the chicken stock, 1/2 cup at a time, until the rice is cooked and has a creamy texture, about 20 minutes.  Stir regularly, but not obsessivly.  If you stir too much the starches will become gummy. Add the peas, butter and cheese to the risotto. Mix gently and season to taste with salt and pepper.

Note:  Any combination of mushrooms can be used; such as dry porcini, chanterelles, etc.


Tune in next week to see some crafts for your Thanksgiving table!