SNOW DAY RISOTTO WITH PAN-ROASTED MUSHROOMS
There’s a snow-storm here today, and my Alpine dreams are being made with a big bowl of steamy, cheesy risotto. We didn’t grow up eating much rice (aside from my mom’s amazing cashew chicken dinner—never enough cashews or snow peas, but i digress…), but as an adult, my forever comfort food is a creamy bowl of Cacio e Pepe style risotto. This is especially true in winter, but my overall belief is that it’s always a good day for risotto.
Cheesy risotto is a blank slate for any Winter, roasted vegetable toppings you love (like shaved Brussel sprouts or crispy, wild mushrooms, as pictured here)—but can equally employ a festive topper of bright raw vegetables (think pea shoots and shaved radish, shown below).
The key is to hit that creamy-cheesy balance. It turns out (wildly under appreciated) Havarti is a winner for that because it melts like a dream on the spot. This is not traditional, but I’m not a traditionalist, so if the idea of risotto that’s made with a detour from the classics (Pecorino or Parmesan) ruffles your feathers, move right along. I think you’ll find, though, that this is deeply satisfying food for all kinds of folks. And if some of the people you’re spending your winter nights with involve the under-twelve set, this could turn out to be the fan favorite.
RECIPE BELOW
CHEESY "SNOW DAY RISOTTO" WITH PAN-ROASTED MUSHROOMS (or, other things!)
RISOTTO
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, sliced thinly
2 cups arborio rice
½ cup dry white wine
5 cups chicken broth
1 1/2 teaspoons fine sea salt
1/2 cup finely grated Parmesan cheese, plus for garnish
1/3 cup shredded Havarti cheese, plus for garnish
6 to 8 Brussels sprouts, outer leaves peeled and SHAVED OR thinly sliced
2 tablespoons unsalted butter
Flaky salt, such as Maldon
Freshly ground black pepper
MUSHROOMS
4 to 6 cups wild mushrooms, brushed clean and trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
Flaky salt, such as Maldon
Heat the oil in a heavy saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring, until soft and translucent, about 3 minutes. Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more.
Stir in 2 cups (480 ml) of the warm broth and salt and pepper to taste, and bring to a boil. Stir, reduce the heat to medium-low, and cook until the liquid has evaporated. Add ½ cup (120 ml) of the broth and continue stirring, adding more broth ½ cup (120 ml) at a time, until the liquid has evaporated and the rice is al dente, 20 to 25 minutes. Most of the liquid should be absorbed and the rice just cooked, with about ½ cup (120 ml) broth remaining.
While the rice cooks, heat 1 tablespoon oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms cook, stirring only occasionally, until crispy and brown on all sides, adding more oil and butter as needed (mushrooms soak up the fat quickly). Season with salt and pepper and keep warm.
Stir in another ½ cup (120 ml) broth to the risotto as needed; add the cheese and REMAINING butter, and stir. Stir in the Brussels sprouts to wilt. serve warm in bowls, topped with the mushrooms, more coarsely grated cheese, flaky salt, and black pepper.
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
SERVES 4 to 6
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photo // HARRISON LUBIN
Food + Prop Styling // SARAH COPELAND
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