Sunday, February 28, 2010

Chantrelle and Porcini Mushroom Risotto

I fully admit that I have no formal culinary training. I'm a foodie, not a gourmet or an epicure. I have the love for food but not the technical knowledge.

I'm learning though, bit by bit. And the bright side is that I keep getting to "discover" new things in this kitchen adventure.

Tonight was another milepost. I made my very first risotto. This one, courtesy of Rouxbe Online Cooking School.

Rouxbe Online Cooking School & Video Recipes


This is one of their free video recipes so go check out the full version, you can view it, print it out, etc without signing up. (Not pitching them, just being lazy and not wanting to repost the whole recipe here.)

I loved working with the porcini and chantrelle mushrooms, great texture and flavor. I've pretty much always used button and portobello mushrooms. These were truly a different animal...errr...or fungus.

The arborio rice was also a first for me. I was surprised about the difference between the usual basmati long grain rice and the arborio rice during the sauteing phase. Instead of going for looking for a toasting or golden browning like I do with a pilaf using long grain rice, the Rouxbe video told me to be looking for a translucent edge. I wouldn't have known that.

We served the final product with a pan seared and oven roasted bone in chicken breast.

My thoughts are:
  • I wouldn't have tried this except for the video recipe and I feel like it helped prepare me.
  • Like some of the comments in the Rouxbe link, it took me longer than the 30 minutes. It took me 1 hour and 5 minutes.
  • I loved the shrooms and want to learn more about them. I'm going to do "There's A Fungus Among Us" week to educate myself more about our fungal friends.
  • The taste was good, better than the risottos I have had.
  • Even still, given the effort & time required, I would have a hard time making risotto as a side dish unless I did the "make partially ahead and then finish later" option. I mean really...it's rice.
I just realized how silly that last line sounds coming from someone who has no problem taking 12 hours to smoke a pork butt for a sandwich.

Got any risotto tips for me?

18 comments:

  1. "I just realized how silly that last line sounds coming from someone who has no problem taking 12 hours to smoke a pork butt for a sandwich" - hysterical:D

    My first cooking class was a risotto class (couple of years ago). The chef made risotto 3 ways and by the time he was done it was easy to understand the basics of it. Usually it takes me about 30-35 minutes and what I like about it is that you can really make a great meal from your leftovers. My husband likes it when I finish the risotto with hot pepper cheese and top it with shredded chicken. I like it with leftover pulled pork, which I realize is not traditional at all. It's not something I make all the time, but I save it for when I want to stretch out dinner and use up whatever is in the fridge. Plus, you can make those delicious little fried risotto balls with the leftovers. Happy risotto cooking! The mushroom risotto looks like it turned out great!

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  2. Oh, and I forgot to say that I looked up circle kabobs and found this link:
    http://www.uncommongoods.com/item/item.jsp?itemId=11030

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  3. Here's a tip: next time invite ME.

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  4. Rice and mushrooms really are good in any form. Since you asked, may I suggest turing up the heat a bit? Thirty minutes really is enough to cook the rice while leaving a trace of "bite" in the center, and it should be soupy enough to require a bowl. That's not counting the time it takes to cook the mushrooms, but since I add those near the end with the last bit of broth, I can start the onions and rice while the mushrooms finish cooking in a separate pan.

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  5. LOL on the pork butt! No tips here - except maybe have a couple beers right at hand - but I think your risotto looks wonderful.

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  6. Oh but I am glad you gave it a go...my first batch almost 20 years ago was so botched it was totally inedible...ask hubby he will never let me forget that, lol

    Yours looks good, and ohhhh it is so much more than rice baby...creamy goodness with mushrooms!

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  7. This looks very good...I love mushrooms! I've been wanting to check out their online cooking school videos...thanks for reminding me to do that!!

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  8. excellent post... Can;t imagine you afraid of a dish, you always seem so adventuresome.

    And of course, it came out great. Il ove a rich risotto

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  9. Here's how you make risotto...you pour yourself a REALLY big glass of wine...and every time you add liquid to the risotto you take a sip/gulp or two...by the time the risotto is done you won't care that you've stood around for an hour making RICE.

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  10. That sounds really good Chris and I've filed it away hoping I'll get some pickable sized shrooms this year from my inoculated logs to try it out with.

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  11. It looks delicious! The only tip I have is taste it before you serve it :) I've goofed on risotto so many times it's sad LOL

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  12. That looks delicious! I love mushrooms and can't wait to try it.

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  13. My only tip I have about this is, don't listen to me on making risotto!

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  14. My son who is in culinary class in high school this year is the one who makes ours. I'll have to ask him if he has any tips for you, LOL! It looks scrumptious Chris! :-)

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  15. I've never made risotto... yours looks creamy and delicious.

    A fungus among us week would be cool!

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  16. yes!! exactly! I mean....when I'm the only one cooking....who has the time to babysit the risotto (it's such a high maintenance dish for just a side dish). but it is good. I just wish someone else would do it.

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  17. My risottos always take about 30 minutes *from the time you start adding the liquid* The whole thing probably takes closer to 40 or 50. My tip for family cooking with risotto (without pulling your hair out in frustration) is to always make the risotto the whole meal. Add Sausage, chicken, pork for protein and whatever veggies you like. Then it becomes a one pot meal. I also don't babysit the risotto all that much during the first couple of additions of liquid, and it still turns out creamy.

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