Creamy Mushroom Risotto
For a vegetarian version, substitute vegetable stock concentrate for the beef stock concentrate. This creamy risotto makes a great side dish. Or, to create a hearty vegetarian entrée, roast halved spaghetti, delicata, acorn or butternut squash, then fill the cavities with the cooked risotto.
- 3/4 cup mushroom gravy base
- 2 tsp. beef or vegetable stock concentrate
- 2 cups water
- 1 Tbs. olive oil
- 1/2 cup diced yellow onion
- 1/2 cup Acquerello Carnaroli rice
- 3 fresh thyme sprigs
- 1 Tbs. Marsala
- 1/4 cup grated Parmigiano-Reggiano cheese
In a small saucepan over medium heat, stir together the mushroom gravy base, stock concentrate and water. Bring the mixture just a simmer, then reduce the heat to keep warm.
Heat a 3-quart Dutch oven over medium-low heat. Pour in the olive oil, add the onion and cook, stirring occasionally, until it just begins to soften, 3 to 5 minutes. Add the rice and thyme and cook, stirring occasionally, until the rice is coated with oil and is toasted, 2 to 3 minutes. Add the Marsala and stir until almost evaporated. Add the mushroom gravy mixture a ladleful at a time, stirring after each addition until it is absorbed before adding more. Continue until the rice is creamy but still al dente (tender but slightly firm in the center). If you run out of the mushroom gravy mixture and the rice is not yet done, use hot water or simmer more mushroom gravy mixture.
Remove the pan from the heat. Remove the thyme sprigs and discard. Sprinkle the risotto with the cheese and serve immediately. Serves 2.
Adapted from a recipe by the Williams-Sonoma Culinary Expert Team.