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Portabello Mushroom Risotto

27 Feb

portobello mushroom risotto

My first time eating risotto was a below average experience.  I was at a wonderful beer dinner put on by a brewery out of San Diego.  It was a great experience and I don’t mean to disparage the cooks but I don’t believe the main focus was on their vegetarian option which was a butternut squash risotto.  It was a mushy mess.  I had always heard risotto described as creamy so I thought, perhaps, this was how it was meant to be.  Since that time, I’ve been afraid to give risotto another go.

Luckily, while perusing Heidi Swanson’s 101 Cookbooks, I can across her recipe for Seaweed Risotto and thought it sounded interesting.  Then I remembered what I’ll term the “Great Butternut Squash Risotto Debacle of 2006” and my gag reflex kicked in.  A few saltines and a glass of water later, I decided that there had to be more to this risotto thing.  After all, you can hardly watch the Food Network or go to a restaurant these days without being confronted by an array of risottos.

I tried a little of that deep hippie breathing that my yoga instructor advocates and I decided to just go for it.  Instead of trying the Seaweed Risotto recipe first, I thought that it would be a good idea to try a rice risotto so that I would have something to compare it to.  I had a couple nice portabellos in the refrigerator so I did a quick search for “mushroom risotto”.  I found this recipe on Epicurious.  I didn’t have a few of the ingredients so I adapted it with what I had on hand.

The result was a delicious dish with just the right amount of texture, creaminess (rather than mush) and plenty of flavor.  I also used veggie broth rather than chicken to make it vegetarian since that is my preferred diet, much to my husband’s dismay.  However, I sometimes do eat fish or chicken on those off nights where I don’t want to prepare two meals.  Never, ever anything that used to have four legs though.  I don’t know why.  It just creeps me out.  Continue reading