I'm excited because this is #10 on my New Year's Resolution list! It's the first dish I get to cross off.
My favorite kind of risotto is mushroom risotto. It's hearty, rustic, and delicious. It can be made to be super delicate and dainty as well, but I prefer the rustic kind.
Ingredients [serves 4]:
0.5 oz package of dried porcini mushrooms (about a 1/2 cup)
half a package of baby portabella mushrooms (8 oz. package)
1 portabella mushroom (I could only find sliced at my grocery store so I used half a 6 oz package)
1 sprig of thyme
1/2 teaspoon black pepper (preferably freshly ground)
1/4 large sweet onion
1 tbsp olive oil + 1-1/2 tbsp butter (for the mushrooms) --- 1 tbsp olive oil + 1/2 tbsp butter (for the rice)
3 or 4 cloves of garlic
1 cup arborio rice
1/2 cup chicken stock + 4 cups chicken stock (or vegetable stock if you want to make this a vegetarian risotto)
1/4 cup milk
1/2 cup grated sharp Italian cheese (asiago, parmesan, or pecorino are all great)
To prepare the dried porcinis, I put them in a sauce pan with 1/2 cup of chicken stock until they were hydrated and soft. To speed up the process, put them on the stove top over low heat and simmer for about ten minutes. Once they're soft, pull them out of the stock and roughly chop.