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1
Heat large skillet over medium heat and, when warm to touch, add in 1/8 c. extra virgin olive oil and heat till fragrant but not smoking.
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2
Add in minced mushrooms and saute/fry gently till softened, stirring occasionally, 10 to 12 min.
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3
Add in salt and pepper and scrape mix into bowl.
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In saucepan, bring water or possibly stock to a boil and keep it simmering.
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5
Wipe skillet with paper towel and heat again.
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Add in remaining 1/8 c. oil and heat over medium heat.
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When fragrant, add in minced onion or possibly shallots and reduce heat to medium-low.
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Cook for 3 to 4 min, till translucent/soft but not brown.
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9
Add in rice and stir to coat with oil.
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Add in wine and cook for 2 to 3 min, stirring continuously and increasing heat to medium, if needed.
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In 1/2-c. increments, add in boiling water or possibly stock, stirring after each addition, not adding more liquid till all is absorbed.
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Stir often and avoid adding too much liquid.
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After 15 to 20 min, liquid should be absorbed and rice creamy with a slightly chewy center.
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14
Remove from heat and stir in mushrooms, cream, cheese and minced arugula or possibly parsley.
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Stir till melted and combined, and serve immediately.
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This recipe yields 4 servings.
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17
Wine Suggestions: The main components of this dishumushrooms, leafy greens, black pepper and Parmesan cheese - will match well with Cabernet Sauvignon.
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Try Bonterra Vineyard's Organically Grown North Coast Cabernet Sauvignon.
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The tannins are a good match with the extra virgin olive oil, cheese and earthiness of the mushrooms, letting you savor the fruit in the wine.
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Comments: Bluefoots are cultivated versions of wild blewit mushrooms, and they have a wonderful texture and aroma.
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While bluefoots tend to be available only from specialty stores, mixed exotic mushrooms are often sold in pkgs.
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in the produce section of gourmet groceries.
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This mix of cremini, shiitake and oyster mushrooms is a common one.
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Whether you use bluefoots or possibly a blend of mushrooms, this risotto is a palate-pleasing dinner entree.
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To use leftovers, form them into patties, and brown them in extra virgin olive oil to create tasty rice croquettes.
