Rice, Rice, Baby
Jul. 26th, 2026 09:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Mushroom Risotto... For Science!
"Most risotto recipes call for white wine. But using red wine adds richness and a more pronounced fruitiness to the pot. Beware the color though - depending on what kind of wine you use, the risotto may end up anywhere from burgundy to puce to kind of gray. Luckily, a handful of parsley will cure all."
3 Tbsp olive oil
4 oz pancetta, diced
8 oz mushrooms, sliced
1 leek or 2 shallots, sliced
2 cloves garlic, minced (Ha! I used... more.)\
3 to 3 1/2 cups chicken stock (I used house-made)
1 1/2 cups arborio rice
pinch salt and pepper
1 cup red wine
chopped parsley and grated Parm for serving
Heat the olive oil in a skillet and sauté the pancetta until crisp. Remove to a plate. Sauté the mushrooms and leek/shallots until just browned, 7-9 minutes. Stir in the garlic and cook for 1 minute longer. Use a slotted spoon to transfer the mushroom mixture to a 4-cup measuring cup, then pour enough stock into the cup so that the mushrooms and liquid together make 3 1/2 cups.
Reduce the heat to medium and add 2 tsp oil to the skillet. Stir in the rice and a pinch of salt, and cook until lightly toasted, about 3 minutes. Stir in the wine and a generous amount of pepper and cook for 1-2 minutes, until all the liquid is absorbed by the rice. Tip the rice into the CultPot and stir in the mushroom/stock mixture and half the pancetta.
Seal and cook the CultPot on high pressure for 6 minutes. Manually release the pressure, then stir for a couple minutes until the risotto is nice and creamy. Season with salt and pepper if needed. Stir in parsley, remaining pancetta, and grated Parm.
What worked: We liked it. Measuring the mushrooms and stock together was a bit weird, but the resulting risotto was not gloppy/schloopy, so it clearly was the right amount.
What didn't: It was fine. More on the "kind of gray" end rather than puce, for which I am slightly grateful.
Will I make it again? Probably.
"Most risotto recipes call for white wine. But using red wine adds richness and a more pronounced fruitiness to the pot. Beware the color though - depending on what kind of wine you use, the risotto may end up anywhere from burgundy to puce to kind of gray. Luckily, a handful of parsley will cure all."
3 Tbsp olive oil
4 oz pancetta, diced
8 oz mushrooms, sliced
1 leek or 2 shallots, sliced
2 cloves garlic, minced (Ha! I used... more.)\
3 to 3 1/2 cups chicken stock (I used house-made)
1 1/2 cups arborio rice
pinch salt and pepper
1 cup red wine
chopped parsley and grated Parm for serving
Heat the olive oil in a skillet and sauté the pancetta until crisp. Remove to a plate. Sauté the mushrooms and leek/shallots until just browned, 7-9 minutes. Stir in the garlic and cook for 1 minute longer. Use a slotted spoon to transfer the mushroom mixture to a 4-cup measuring cup, then pour enough stock into the cup so that the mushrooms and liquid together make 3 1/2 cups.
Reduce the heat to medium and add 2 tsp oil to the skillet. Stir in the rice and a pinch of salt, and cook until lightly toasted, about 3 minutes. Stir in the wine and a generous amount of pepper and cook for 1-2 minutes, until all the liquid is absorbed by the rice. Tip the rice into the CultPot and stir in the mushroom/stock mixture and half the pancetta.
Seal and cook the CultPot on high pressure for 6 minutes. Manually release the pressure, then stir for a couple minutes until the risotto is nice and creamy. Season with salt and pepper if needed. Stir in parsley, remaining pancetta, and grated Parm.
What worked: We liked it. Measuring the mushrooms and stock together was a bit weird, but the resulting risotto was not gloppy/schloopy, so it clearly was the right amount.
What didn't: It was fine. More on the "kind of gray" end rather than puce, for which I am slightly grateful.
Will I make it again? Probably.
