Not only is this mushroom scallion risotto one of my favorites, but this is what I consider the perfect theme for a food blogging group, farmer’s market, hosted today by TR at No One Likes Crumbly Cookies. I mean, whom of you foodies don’t envision living next to the best, biggest, most interesting and cheap farmer’s market ever?. The ones I frequent are none of the above, but I love them anyway.
imagine that. So for a week, I pretended it was my apartment and I was living in that lovely city that I had come to like so much. This market two blocks away became my second home, this bookstore my third and the Eastern Market my fourth.
use a certain ingredient.
Feel free to use green onions or garlic if you don't have scallions, or another kind of cheese. Risottos are so versatile, they´re great for using those bits and ends in the fridge.
- 3 cups assorted mushrooms coarsely sliced
- 1 Tbs olive oil
- 1 Tbs butter
- Black pepper
- 6 cups broth approximately
- ½ cup sherry or white wine
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1/3 cup minced scallions
- A few sprigs fresh thyme
- 2 cups Arborio or Carnaroli rice
- 4 Tbs butter diced and cold
- 1/3 cup grated asiago cheese
- 2 Tbs. chopped fresh parsley
- Freshly ground black pepper
- Chopped green onion to garnish
- In a skillet, heat oil and butter over high heat.
- Add all mushrooms and cook for a few minutes without stirring, until they start to brown a little. Do this over high heat and without salt so the mushrooms brown before they start releasing their water.
- Add a little salt and pepper and cook for 1 more minute, stirring a bit. Reserve.
- Bring broth to steady, slow simmer in a saucepan.
- Heat butter and oil in a heavy pan over moderate heat. Add scallions, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
- Add the rice with the thyme and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add the sherry or white wine, stir once and let it be until it´s almost absorbed.
- Add ½ cup of broth and half of the mushrooms. Stir well and cook over medium/low heat. Then continue adding the simmering broth, ½ cup at a time, after the last is almost absorbed. Stir frequently, so that the rice releases the starch and it all turns into a creamy mixture.
- The risotto will take about 18 to 20 minutes, the rice will be tender but still firm. Remove the pan from the heat and immediately add the reserved 4 Tbs butter, asiago cheese, and parsley. Stir vigorously to combine with the rice. Add black pepper and check for salt, and add more if needed.
- Transfer to a serving platter, mound the remaining mushrooms on top, chopped scallions, a drizzle of olive oil and serve immediately. Risotto waits for no one.
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