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Wild Mushroom and Arugula Risotto

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Serves 4

  • by Tony Rosenfeld from Big Buy Cooking

Make a comfort meal of a classically comforting dish. This creamy risotto gets its deep flavor from chicken broth, dry sherry, peppery arugula, and wild mushrooms. Bulk dried mushrooms typically include more exotic types like oyster, shiitake, and morel. 

  • 1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
  • 5 cups lower-salt chicken broth
  • 4 Tbs. unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • Kosher salt
  • 1-1/2 cups Carnaroli or Arborio rice
  • 1/2 cup dry sherry
  • 3 oz. baby arugula (4 cups, loosely packed)
  • 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
  • 1/3 cup sliced chives 
  • Freshly ground black pepper

Heat the mushroom soaking liquid with the chicken broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute.

Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.

Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total—you may or may not need all of the broth. Stir in the arugula, Parmigiano, all but a couple tablespoons of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 minute. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives.

Serving Suggestions

This satisfying risotto makes a meal on its own when accompanied by a salad. Try: Mixed Greens and Sherry Vinaigrette.

Photo: Maren Caruso

This has been on my list of things to try and now that I have made it I can't believe it took me so long to do so. This is fantastic. I made according to recipe using dried shiitake and oyster mushrooms and the Arborio rice. Wouldn't change a thing!

Absolutely fantastic! It's very rich with the parmesan, so I'd be sparing until you taste. It's great even without the cheese (never thought I'd say those words). I made a simpler version using fresh portabella mushrooms. I took the advice of another reviewer and used the risotto the next day to make arancini, and my husband and friends said "Wow!". I used an altered version of an arancini recipe at http://5secondrule.typepad.com/my_weblog/2010/01/arancini-recipe-with-smoked-mozzarella.html. My arancini stuffing uses mild Italian sausage, ground beef, lotsa garlic, finely chopped onion and mushroom, and a little pasta sauce, and then stuffed the arancini ball with a fresh mozzarella cube, too.

Delicious! Also the leftovers made GREAT aranci. That may be the best part. Add an egg to the leftover risotto, form into little balls around a cube of melty cheese, dredge in flour, then egg, then panko. I froze a whole bunch of them. Take out the freezer to thaw and deep fry for a few minutes. Fantastic.

I made this dish and it is absolutely delicious! I followed the recipe exactly as it was written and my risotto was better than restaurants I've eaten in. I will highly recommend this recipe to family and friends.

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