1st place, Reader Recipe Contest
Although not a mycologist, David Guimond of South Lyon, Michigan, has learned to recognize at least several dozen edible mushroom species, thanks to participating in a naturalists’ group led by a mycologist. He is a self-taught cook, and he has refined his cooking skills through travel and by adapting classic recipes to a vegetarian diet. He especially enjoys hosting wild-mushroom feasts served with selected wines. Of this recipe, Guimond says, “I make this two different ways. If I’m using an elegant mushroom like morels or chanterelles, I stick with stock and/or water. However, if I’m using a heartier mushroom like a blewitt or something from the genus Agaricus, I may opt to add in a can of diced tomatoes as part of the cooking liquid.” He also likes to serve the risotto with a fresh, seasonal, green vegetable.
- 2 Tbs. unsalted butter
- 1 medium-sized onion, minced
- About 3/4 lb. fresh wild mushrooms, coarsely chopped
- 1 1/2 cups Arborio rice
- 4 to 5 cups hot vegetable stock or water or both, as needed
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Heat the butter in a large skillet over medium heat. Sauté the onion until translucent, for about 7 minutes.
- Add the mushrooms, and cook over medium heat until they give up their liquid, for about 7 minutes.Add the Arborio rice to the skillet, and stir.Add liquid 1 cup at a time, stirring until all the liquid has been absorbed, for about 5 to 7 minutes. Cook the rice until it is just tender—avoid adding too much liquid because the rice will become mushy.
- Stir in the grated Parmesan cheese, salt and pepper, and serve.
- Serving Size: Serves 6
- Calories: 120
- Carbohydrate Content: 17 g
- Cholesterol Content: 10 mg
- Fat Content: 4 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 2 g
- Sodium Content: 100 mg
- Sugar Content: 1 g