Wild Mushroom Risotto

I'm getting a bit ahead of myself, but using a tab of butter and the last of the chanterelle mushrooms from our most recent local foraging excursion in nearby woods, I added oyster mushrooms from the market to the saute pan and folded them into the risotto just before serving.

Near the end of cooking the risotto as I was stirring in the vegetable stock by the ladle full, it dawned on me that I can actually video tape some of my cooking adventures... only after two months into blogging did I think of this. The "duh!" factor in my life can be stunning at times.

Here is a rather primitive first-attempt at recording myself as I 'm cookin' in the kitchen, quickly discovering how challenging it is to stir food and talk at the same time, followed by a list of the ingredients and the directions for making wild mushroom risotto:

Ingredients:

2 cups of wild mushrooms, sliced or coarsely chopped or 2 packages of dried mushrooms, hydrated
1 quart vegetable or chicken stock
1 tablespoon olive oil
1 large onion, finely chopped4 celery stalks finely chopped
3 cloves garlic, minced or finely chopped
1-3/4 cups Arborio rice (risotto)
1-1/2 cups dry white wine
1 tablespoon butter
Salt and pepper to taste
Freshly grated Parmesan cheese

Directions:

1. If the mushrooms are dry, put them in a glass or ceramic bowl and cover with 2 cups of hot water.
2. While the mushroom hydrate, pour the stock into a medium saucepan and warm on low heat.
3. When cleaning fresh mushrooms, wipe away any particles with a soft cloth or a soft bristle brush used for basting or painting.
   
4. In a large saucepan, heat the olive oil and add the garlic, onion and celery until soft.
5. Turn up the heat and add the rice to toast for about 1-2 minutes.
   
6. Add the wine and stir the rice until the wine is nearly evaporated.
7. Add the stock by the ladle full (about 1/3 cup)
   
8. Continually stir the risotto; do not leave it alone to cook.
9. As you stir and the liquid and it evaporates, continue to add the stock until all is absorbed.
   
10. After 15-20 minutes, taste the risotto to see if it is completely cooked.
11. If the risotto needs more liquid and time, add more stock or water (use the water dry mushrooms soaked in).
12. When the risotto is fully cooked, it is slightly al dente. 
13. After you remove the risotto from the heat, you can stir in the raw or lightly sauteed mushrooms and butter.
14. Season with salt and pepper to taste. 
15. Spoon into bowls or as a side dish on a dinner plate, garnished with freshly grated Parmesan cheese.

Serves 4-6

You can make an infinite variety of main entrees and side dishes with risotto, based on what ingredients are seasonally available and your choice of herbs and spices. For tips, listen to Taking The Risk Out Of Risotto by Susan Russo on NPR.

I received my Slow Food Eugene e-newsletter today. Tom Barkin writes, "We came across a delightful Thanksgiving piece, Back to the Land - The Pursuit Of Happiness Blog by Maira Kalman in the New York Times. Although we are already looking forward to the winter holiday season, it is worth taking a moment to read." Delightful read; great photos, too.