Want to create your own original chocolate chip cookie?
Enter the Chocolate Chip Cookie Challenge!
Since making the Lemon & Broccoli Risotto, all I wanted was to try tons of risotto flavors. This weekend, I had to make dinner for a friend of mine and myself because I was helping her prep a party (and because I’m a good cook
not bragging). I didn’t know what to make… and then I thought about making risotto! And we both loooved it .
Adaptation of “Risotto aux champignons des bois”, Vivez Végé, Modus Vivendi
- 4 tbsp olive oil, divided
- 1 package (227 g) cremini mushrooms, coarsely sliced
- 1 package (85 g) oyster mushrooms, coarsely sliced
- 2 cloves garlic, minced
- 1 large leek, sliced lengthwise and chopped
- 1 liter (4 cups) vegetable broth
- 1/2 cup white wine
- 2 cups arborio rice
- Zest of 1 lemon
- 3/4 cup grated Parmesan
- 2-3 tbsp chopped fresh parsley
Directions: Heat 2 tbsp olive oil in a skillet over medium heat. Add cremini mushrooms and cook for 1-2 minutes, stirring frequently, then add oyster mushrooms. Cook for a couple more minutes, until lightly browned. Remove from heat and set aside.
Pour broth in a small saucepan and keep on low. Heat remaining 2 tbsp oil in a large saucepan or very large skillet over medium heat. Add garlic and leek and cook for 5-6 minutes, stirring frequently. Add rice and cook for 1 minute. Pour wine and cook, stirring, until liquid is absorbed. Add one ladle of broth and cook, stirring occasionally, until liquid is absorbed. Add remaining broth, one ladle at a time.
Stir in mushrooms, lemon zest, Parmesan and parsley and serve.
I loved this risotto! It had a light refreshing taste that contrasted with the flavorful mushrooms. Unlike most mushroom risottos, it had only big mushroom pieces and I loved that. The leek also added a great flavor and texture! After two great recipes, I am now definitely a risotto lover .