I kid, I kid. But in truth I do have a list. I actually have some ‘most haves’. Because all the dating gurus want you to have ‘must haves’. And I have all their books so I should probably listen to them. Really it all neatly boils down to the fact that I want a guy who I like to call my ‘Risotto Man’. And just like the ever temperamental and time consuming dish, my guy has been hard to find.
Let me explain how this term came about. I lived in LA for a few years and with roommates. One girl that I lived with was always cooking with her boyfriend. Once they had a ‘Bloody Mary Challenge’, our other roommate and I were the judges. And we took our job seriously! We made them make us several drinks one right after the other, you know, ‘just to be sure’. Then we declared a tie and made them start over. Come to think of it, I forget how that day ended.
One night in spring, I came home and my roommate had made a simple mushroom risotto for her boyfriend. They took the plates of steaming cheesy goodness outside by the pool with glasses of red wine. They lit a single short fat candle and as the light bounced off the water and they softly talked, enjoying the simple pleasure of each others company, I thought …
In honor of the promise I made to myself is a delicious and simple Mushroom Risotto Recipe. Here’s hoping.
Mushroom Risotto Recipe
What You Need
4 Tbsp butter
2 cups flavorful mushrooms (I really like oyster mushrooms) cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine (but buy a bottle and make sure to drink a glass or two)
3/4 cup heavy cream 7 cups chicken stock
1 Tbsp olive oil
1/3 cup of peeled and minced shallots
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
How You Do It:
- Pour yourself a glass of the wine and make sure to drink it as you make this
- Melt 2 Tbsp butter in a medium skillet over medium-high heat.
- Add mushrooms and sauté about 5 minutes.
- Add white wine. (Also you should pour yourself another glass of the wine to make sure that’s still good between the time that you opened it and now. You know, just in case)
- Bring this delicious concoction to a boil, and reduce liquid by half, about 3-4 minutes.
- Lower heat to medium, add cream, and simmer 5 minutes
- Remove skillet from heat and set aside.
- Bring chicken stock to a simmer in a saucepan.
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low.
- Add shallots and cook until soft, about 3 minutes. (Fuck this smells SO GOOD! More wine)
- Add rice and stir to coat with butter and oil.
- Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
- Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
- This is the time consuming part and will probably take you about 20 minutes. (This why you have a whole bottle of wine. No, not for the rice. For you!) The rice should be just cooked and slightly chewy.
- Stir in the mushroom mixture and the Parmesan cheese.
- Season to taste with salt and pepper and serve garnished with parsley
Also – NEVER COOK THIS ON CHOPPED! You don’t have time. For fuck’s sake.
Adapted from the always lovely http://simplyrecipes.com/recipes/mushroom_risotto/
*Editors Note: (which is really just me because I don’t have an editor, I’m too damn poor.) Said roommate and that guy broke up. He was fucking insane. But not to worry she’s happily married now to a guy who is not insane and they have foodie adventures that make me cream in my pants. So the the story still fits.