You can imagine how happy I was a few nights ago to sit down to this meal for dinner, and these recipes are some of my best work. The risotto with shiitake mushrooms has a delicious depth of flavor from the wine in the broth and is finished with nutty aged Parmesan and velvety mascarpone. The salad of delicate baby greens, ripe juicy pears, gorgonzola, bacon, and toasted pecans is dressed to perfection with an orange-maple vinaigrette. We paired it with a glass of crisp pinot grigio, and the result was a cozy fall dinner with flavors nothing short of sublime.
Creamy Risotto With Mushrooms
This is my favorite risotto recipe with two things added: sautéed shiitake mushrooms and mascarpone cheese. I have been honing my risotto recipe for a few years now, and this one is delicious and fully adaptable depending on what is in season or on your menu. Even without any added vegetables, this makes the perfect creamy, cheesy side dish. I have many times made it with whatever vegetables I felt like and then topped it with sautéed shrimp or chicken to make it a more substantial main dish. I received a request for my vegetable risotto with asparagus, and it is simply this recipe with 1-inch pieces of asparagus and peas. Sometimes I add some fresh or frozen spinach, and it is delicious to add mushrooms to that one too. This is really a dish you can make your own with almost any ingredients you like! Another favorite of mine is to add saffron and cubed cooked butternut squash. Perhaps I will share that one in the future. I hope you all enjoy this amazingly versatile and tasty recipe!
Note: It is easy to increase the yield of this by increasing the rice, liquid, and other ingredients accordingly.
- 1 T. olive oil
- 1/3 cup finely chopped onion
- 1 t. mined garlic (about 1 large or 2 small cloves)
- 3/4 cup white wine
- 1 1/2 cups arborio rice or short-grain rice (you can use medium grain in a pinch, but never long grain)
- approx. 4 cups hot chicken stock, broth, or bouillon
- 1 T. chopped fresh thyme
- salt and pepper, as needed
- 1/3 cup freshly grated good-quality aged Parmesan (I use a Grana Padano from Costco; Trader Joe’s also has good affordable options)
- 1/3 cup mascarpone cheese
- 8 ounces shiitake or other good quality mushrooms, wiped clean and sliced
- Heat the oil in a 4-6 quart saucepan over medium heat until hot. Add onion and sauté for 3 minutes, until softened. Add garlic and rice; sauté for 2 minutes, stirring almost constantly. Add wine and thyme and cook, stirring frequently, until liquid is almost absorbed. Add a little freshly ground pepper, and a small amount of salt if you don’t think your broth is too salty. You can always add more later; don’t over salt.
- Keep the mixture at a “highish simmer” (I know that is not a technical term, but I heard it once on the Food Network and it is what comes to mind when I think of the proper bubbling speed for risotto. I digress…) and add the stock or broth about 3/4 to 1 cup at a time, stirring quite frequently until the liquid is almost absorbed before the next addition. This is important to develop the starches in the risotto. Stirring does not have to be perfectly constant as some might say, but it does need to be often enough to keep the risotto from sticking and make the starches all happy and oozy(more of my highly technical terms).
- After the risotto has been working for about 2o minutes, sauté the mushrooms in a separate pan until lightly browned and tender. Cover when done.
- After about 27 minutes of adding liquid and stirring, the risotto should be tender but not too mushy. If it is not tender, add more liquid and cook a little longer. You may not use all of the liquid every time. It is not an exact science; if there is a little too much liquid in the pot, simmer a little longer and it will absorb or evaporate to the right consistency.
- Off the heat stir in the cheeses and mushrooms, and additional salt and pepper to taste if needed. Enjoy!!
Note: Sometimes when I make my original recipe without the mascarpone, I add a little bit of butter or cream with the Parmesan.
Fabulous Fall Salad
- 3 cups baby greens
- 1 ripe bartlett pear, diced
- 2 slices good-quality bacon, preferably thick-sliced, cooked crisp and crumbled
- 1/2 cup chopped toasted pecans
- 1/2 cup crumbled gorgonzola
- 1 t. dijon mustard
- 1/3 cup orange juice
- 1 T. maple syrup
- 1/4 cup extra-virgin olive oil
- salt and pepper
- Toss greens, pear, bacon, pecans, and cheese lightly together in a bowl.
- Whisk together orange juice, dijon mustard, and maple syrup. Add olive oil slowly, whisking constantly, until well-blended and the right balance of acidity for your taste. Add salt and pepper to taste. Toss with salad and serve.
