Lemony mushroom risotto

Aren’t you all in the mood for some comfort food in the midst of deepest darkest January? This past weekend, we were, but lingering in our minds were the not-so-distant memories of indulgences past (i.e. France) so when I was looking for a submission for February’s Gourmet Unbound roundup, I was intrigued by the sound of this risotto and its lemony flavour – just the thing to lighten up a risotto without it moving away from the realms of comfort food.


Lemony Mushroom Risotto Gourmet, February 2001

Active time: 45 min Start to finish: 45 min
Yield: Serves 4 (main course) or 6 to 8 (side dish)

Ingredients
2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth
1/2 stick (1/4 cup) unsalted butter
1/2 lb small cremini mushrooms, quartered
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Directions
Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.



Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.

Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.





Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.



Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.



Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)


Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.




I would totally make this again – not only was it pretty easy (start to finish less than an hour) but it was tasty and comforting but definitely not heavy. Will be adding this to my repertoire, for sure.

NB: Gourmet, Unbound is a collaborative monthly cooking celebration. This project is not affiliated with or endorsed by Gourmet Magazine, Epicurious, or Condé Nast Publications. The Gourmet brand and Epicurious are the property of Condé Nast Publications.

20 thoughts on “Lemony mushroom risotto”

  1. mushroom and risotto is an ideal comfort food, i have to agree with you, and the lemon sounds l like it would do just the trick to keep it from tasting too heavy but still feeling comforting. i can't wait to give it a try!!

    Reply
  2. The answer is yes. Risotto is one of those comfort foods. The lemon and the earthy mushrooms are just perfect for this creamy dish. Now I have to get cooking.

    Reply
  3. This worked well: Mardi is correct, will definitely be added to the list. The lemon at first strikes one as unexpected in a risotto, but the flavours marry nicely.

    Especially when made with a rather nice white Burgundy – the bottle of which we finished off whilst eating the dinner. 🙂

    Reply
  4. I love adding lemon to risotto! Gives it such a bright flavor. I also made one recently with grapefruit that as surprisingly good. This was a great choice for gourmet unbound!

    Reply
  5. Beautiful dish! I love risotto, and I think the lemon would give it a lovely bright and fresh flavor!

    Reply
  6. I have yet to try to make (or even eat) risotto but with those mushrooms in it I think I'd be all over this dish 🙂

    Reply
  7. Thanks everyone for your comments – it's definitely a flavour combination I had not thought of before but it really works.

    Lauren (healthy delicious) – grapefruit huh? I would be interested to try that!

    Reply

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