Pure Comfort

12 Jan

I’m back and about 95% better!

So as I mentioned on Tuesday, I did have the intention of posting a really amazing recipe for you guys but that has taken a back seat to next week (sorry).  However, not to be one to really disappoint, I thought I’d share with you one of my all time favorite dishes: Mushroom Risotto!  Seriously, if I ever have the option of selecting my last meal on earth, this will be on the menu.

Mushroom risotto is hands down the ultimate in comfort food for me.  Its rich creamy texture paired with the earthy flavors of mushrooms is my favorite dish to make for myself whenever I’m not feeling well, or had a bad day.  When it’s for the latter, it tastes even better when paired up with your favorite red wine. Just sayin’ 😉

Some people find the idea of making risotto daunting, and I’ve never really understood why? Maybe all that stirring?

In any case, risotto can be extremely easy to make so long as you practice patience and follow these basic instructions.

Simple Mushroom Risotto
Vegan, soy free, gluten free

1 tbsp olive oil

2 cloves of garlic, minced

1 shallot, finely chopped

Salt and pepper to taste

1 lb of mushrooms, thinly sliced (I used cremini, but feel free to use a mix)

¼ c. water

1 c. Arborio Rice

5 c. Vegetable Stock


In a medium sized pot, heat vegetable stock over medium-low heat until piping hot, keep at that temperature.

In a large sauce pan or deep skillet, heat olive oil over medium-high heat.  Add in shallot and cook for 2-3 minutes.  When the shallots are slightly golden and fragrant, add in your garlic and cook for another 30 seconds.

Next, add in your mushrooms and season with salt and pepper.  Allow the mushrooms to cook down and let their natural juices come out as this will help bring out the flavors in your risotto dish.  Once the mushrooms have cooked down to about half their size, add in your water to help create a broth.

Let the mushrooms cook down for another 2-3 minutes, or until the broth comes to a simmer and add in your risotto.

Stir continuously until all the liquid has been absorbed by the rice then add in a ladle-full of stock.  Again, stir continuously until all the liquid has been absorbed.  Repeat this process until all the stock has been used and the rice has achieved a creamy texture but still has a bit of bite to it.

I would recommend you taste the rice as you go to make sure you don’t overcook it.  Mushroom rice-pudding is really not that good.

Serve and top with some truffle flavored olive oil, or garnish with some shaved parmesan if you’re not into the whole vegan thing.   If you’d like to add some richness, sub in ¼ c. of white wine for the water, this will add a bit more dimension to the dish.

So there you have it, simple mushroom risotto to enjoy on those nights when you just need a bit of comfort.

Bon appétit!



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