Wild Mushroom Risotto

You can make all kinds of risotto; seafood, saffron, vegetable, etc. The varieties are endless, just like pasta. What makes this risotto different, is that the mushrooms are not folded into the risotto, they are poured on top. I find this not only easier but also tastier. Furthermore it insures that every mushroom lover will get plenty of them without having to dig through their risotto. In over words, by cooking the risotto separately from the mushrooms, it allows you greater control over flavor and serving portions and what the diner wants in every bite
Wild Mushroom Risotto

This month's recipe is an old favorite
Which I of course reinvented.

Wild Mushrooms Risotto (feeds 4)

One-pound shitake, crimini and portobella mushrooms sliced
1 clove fresh garlic--finely chopped
Pinch of red pepper flakes
1/2 cup sun dried tomatoes sliced
Two tablespoons marsala wine (or white wine)
1/4 cup tomato sauce (see recipe below or add your own)
1/4 cup chicken broth
4 tablespoons olive oil
Salt & pepper to taste

In a large saute pan

Heat the olive oil until hot but not smoking.
Add mushrooms and cook until firm and golden (about 2 minutes)
Add garlic and cook for about 15 seconds (or just until golden) then add the wine. Cook for another 30 seconds, stirring and scraping up any bits of mushrooms stuck to the pan. Add tomato sauce, the broth and the sun dried tomatoes. Cook for 2-3 minutes or until the sauce thickens.

Note: If you would like a thicker sauce (more like a gravy) add a tablespoon of flour to the mushrooms just before adding the wine. Follow with the broth and the tomato sauce. If the sauce is too thick, just add a bit more broth.

Place a scoop of the risotto in the center of each plate and top with the mushrooms and
sauce

Risotto: cook 2 cups according to package directions, stirring in chicken broth a ladle at a time (waiting until the rice has absorbed the broth before adding the next ladle). Continue stirring and adding broth until the rice is cooked but still firm. Remember that the rice will continue to cook even after you have turned off the heat so make sure it is somewhat underdone so that it will be perfect once it’s served. Season with salt, pepper, and grated parmesan cheese to taste. Add some chopped fresh parsley for color and taste.

Perfect Basic Tomato Sauce



1 can crushed tomatoes (one with no added garlic or herbs) *

2 tablespoons olive oil (or enough to just cover the bottom of the pan
1 clove fresh garlic--finely chopped

Pinch of crushed red pepper flakes

1/4 chicken broth
 (this is optional, however it adds flavor and liquid to a sauce that may be too thick.
1 sprig of fresh basil (one with multiple attached leaves) or parsley

Salt and pepper to taste



In a medium saucepan over medium heat add oil and heat until hot but not smoking. Add garlic and pepper flakes and cook for about 30 seconds or until golden. Follow quickly with the tomatoes and then the broth. Add the basil, lower the heat and simmer for at least 30 minutes until the sauce is cooked (no raw tomato taste) and sweet. 



*Note: Experiment with different brands of crushed tomatoes. Try ones that have no added puree, garlic or herbs. These will change the taste of purely delicious tomatoes. It is best to add these fresh when you make the sauce. 

Use this sauce in every dish that calls for a tomato sauce. Use it over pasta of course or make it in a large sauté pan and use it as the foundation for poaching a filet of fish, shrimp, chicken, or other meat or even eggs and you have a low fat, delicious dish that is so satisfying and always open to variations.