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.
This mushroom risotto resulted from my latest foray into one of them, together with the thought, not a new one, about what it would be to have a food bloggers house exchange. Like, you come stay in mine for a week and go to yours. The farther apart the better. New markets, new ingredients, new gadgets, you get the idea.
Last year, I stayed in Washington DC for a week at a friend´s house.
We were three foodies, I had just started with this blog, and of course, it was imperious that I wear out the cookbook aisles of certain bookstores during much of my spare time. Not that I was doing much, working or anything, but I had gone there with a purpose, to sort out a family thing, so there were visits to my attorney and phone calls. In hindsight, it also turned out to be the only week in three years I had what could be called a vacation from the café I owned.
The thing is that these two guys worked, like normal persons do, but had no problem with me using their kitchen as I saw fit,
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.
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.
The fact that I made it back home is a miracle. And of course, I carried with me the largest collection of bottles with anything from
pure almond extract and truffle oil to jalapeño powder.
Happy days.
Surfing food blogs across the globe I still get that craving of being in another city, rummaging the markets, trying to know how to
use a certain ingredient.
use a certain ingredient.
Travel + food, it doesn’t get much better.
Risotto lends itself to whatever combination you come up with. Though I make it all the time, I haven’t posted that many, a roasted beet with goat cheese that has the most amazing color, a different one with radicchio and provolone cheese, and a lighter one with apples and ham. I’ve yet to make a sweet one.
That bucket list is like a dark hole with no bottom.
There are two kinds of fresh mushrooms in this recipe, portobellos, and shiitake, some scallions which we here call Chinese green onions, fresh thyme, and asiago cheese.
Farmer’s market food is all about fresh ingredients and not too many.
About risotto, it should be creamy, which is achieved by slowly cooking the grains so they release their starch and become part of the sauce, and al dente. The butter, in the end, is added cold, and as it melts coats the whole thing in a silky finish. So good.
And the risotto cakes the next day? So ridiculously good.
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mushroom scallion risotto
- Yield: 4 servings 1x
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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.
Scale
Ingredients
For the mushrooms:
- 3 cups assorted mushrooms (coarsely sliced)
- 1 Tbs olive oil
- 1 Tbs butter
- Black pepper
For the risotto:
- 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)
Instructions
For the mushrooms:
- 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.
For the risotto:
- 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.
Today we’re celebrating our local produce and our city’s farmer’s market:
Appetizers & Salads
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Entrees
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Desserts
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Entrees
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Desserts
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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Angie Schneider says
July 28, 2013 at 09:37I just had my lunch, but now I have appetite again for a bowl of your risotto. Looks yummilicious.
The Ninja Baker says
July 28, 2013 at 09:45Shitake mushrooms, scallions and rice are like kisses from Heaven on this Ninja Baker's mouth. Sooo comforting!
Love your recipe – of course. And love your idea of a house blog swap. Well, in this case we live in an apartment building. The Farmers' Market is just down the street and we do have an extra office/apartment. It'd be super fun to meet you in person and see what you'd whip up with all our Southern California ingredients…Oh! And could you bring another Tango teacher to our neighborhood so David and I can perfect our steps? =)
T.R. Crumbley says
July 28, 2013 at 11:46I've been waiting to see this recipe since it's title was added in the forums. I want this like, right now.
Stacy says
July 28, 2013 at 11:53Yes, yes, yes! To everything you've said here, Paula! I love would love to exchange houses with fellow food bloggers and there is nothing I like better than a holiday that includes exploring new markets and shops for foodie treasures. And cooking. And yes to that beautiful risotto! I could do with a large bowl of that right now.
Laura Hunter says
July 28, 2013 at 12:11I seriously cannot have enough of mushroom risotto, this is making me so hungry
Renee says
July 28, 2013 at 13:43I seriously think of risotto as a bowl of love. It's so comforting and as you said the perfect base for so many variations. Yours today with the earthy mushrooms would feel like a warm hug to go with the love. Yum!
Jennifer@ Peanut Butter and Peppers says
July 28, 2013 at 13:47Your risotto looks amazing! Risotto is one dish I haven't made yet! I really need to give it a try!
Brianne @ Cupcakes & Kale Chips says
July 28, 2013 at 14:30Oh Paula, this looks fantastic! A perfect combo of two things I adore – mushrooms and risotto.
Jen @JuanitasCocina says
July 28, 2013 at 14:57I want this risotto…in that serving platter! And I need you to come visit…you can use my kitchen all you want! 😉
The Wimpy Vegetarian says
July 28, 2013 at 15:08I love the idea of a house exchange! I was in Italy last year and for a couple of weeks, visited an open market every day. It was so wonderful seeing what was fresh and local there. I wanted so much to buy some of it, and find a kitchen to cook in. Love your risotto, and your photos are fantastic. Really, really fantastic.
Courtney @ Neighborfood says
July 28, 2013 at 15:22Now THAT is a fabulous idea! I'd love to house swap. I love traveling anyway, but to stay in another foodie's house…in another foodie's city?? Now that sounds like a vacation! My risotto bucket list continues to grow, but I"m not complaining. This looks fantastic! I love the first pic with the steam rolling off!
Alaiyo Kiasi-Barnes says
July 28, 2013 at 15:25I must, must, MUST make this risotto. I love how you captured the steam in your photos. That's been so hard for me to do. I thought I could actually smell the dish. Just amazing.
Deb says
July 28, 2013 at 16:42Adore your vacation idea Paula! I always insist on checking out the local Farmer's Markets and grocery stores when we travel. The risotto is just dazzling! Perhaps it is the aromatic thyme paired with mushrooms, just exquisite!
Liz Berg says
July 28, 2013 at 16:48Mushrooms and thyme???? This risotto will make me swoon…it looks incredible, Paula!!!
Debra Ann Elliott says
July 28, 2013 at 17:05Love mushrooms! This is going to be another of my favorite yummy in my tummy delish dishes!
Sarah Reid says
July 28, 2013 at 19:05Now this is my type of risotto!! Add some garlic scapes and I'm so there
Laura Dembowski says
July 28, 2013 at 20:00This looks like the most comforting dinner! That creamy risotto with the hearty mushrooms. Want to share?
thelittleloaf says
July 28, 2013 at 20:11We just had a barley mushroom 'risotto' for supper. Very glad we did otherwise I'd be craving this delicious creation, yum!
Katy says
July 28, 2013 at 21:03That is one beautiful risotto! I love the idea of a house exchange – you'd be welcome in Britain anytime!
Beth says
July 28, 2013 at 21:49Travel + food really is the perfect combination. Your risotto looks wonderful – and I can only imagine how awesome those risotto cakes were!