I've made risotto a handful of times, but recently I have been re-learning some recipes for a little self-improvement. In the case of re-learning basic risotto, here comes the Bittman books again, making things simple and unfailingly delicious.
I've had luck with squash risotto and barley risotto, but I was seeking a more flavorful main dish this time. The neighbors were coming for dinner and I intended to serve some non-vegetarians a veg meal they would feel satisfied with.
Mushrooms and risotto are a match made in heaven. It is earthy and flavorful with meaty chunks of protein-rich mushrooms.
|Dried Fancy Porcini Mushrooms|
I was afraid I'd gamble $10 on a small package of mushrooms that might be filled with dirt. This time I felt assured as I followed Bittman's directions which were clear about bathing them properly.
I added a twist, and some texture, by serving the risotto over roasted rings of delicata squash. Between the squash and mushrooms, the rice had enough flavor that you won't miss the cheese, if you want to leave it out to make it vegan.
|Delicata is the "sweet potato" of squashes for it's sweet flavor and smooth (not stringy) texture.|
|Roast slices of delicata squash for an interesting side dish - use leftovers in salad.|
I'm glad I gave dried mushrooms a second chance. They now have a permanent spot in my pantry.
|I never thought of Misty's coloring as mushroom... but I guess she's right!|