Bluefoot Or Mixed Wild Mushroom Risotto With Arugula Recipe - Cooking Index
Bluefoot Or Mixed Wild Mushroom Risotto With Arugula Recipe - Cooking Index
Bluefoots are cultivated versions of wild blewit mushrooms, and they have a wonderful texture and aroma. While bluefoots tend to be available only from specialty stores, mixed exotic mushrooms are often sold in packages in the produce section of gourmet groceries. This mix of cremini, shiitake and oyster mushrooms is a common one. Whether you use bluefoots or a blend of mushrooms, this risotto is a palate-pleasing dinner entree. To use leftovers, form them into patties, and brown them in olive oil to create tasty rice croquettes.
Courses: Vegetarian| 1/4 cup | 59ml | Extra-virgin olive oil |
| 8 oz | 227g | Coarsely-chopped bluefoot mushrooms |
| = (or mixed cremini, shiitake and | ||
| Oyster mushrooms, chopped) | ||
| 1/4 teaspoon | 1.3ml | Coarse sea salt |
| Freshly-ground black pepper - to taste | ||
| 1/2 | Onion or two big shallots - finely chopped | |
| 1 1/2 cups | 240g / 8.5oz | Arborio rice |
| 1/2 cup | 118ml | White wine |
| 5 cups | 1185ml | Water or vegetable stock |
| 1/4 cup | 59ml | Heavy cream |
| 1/3 cup | 48g / 1.7oz | Grated Parmegiano-Reggiano cheese |
| 1 cup | 40g / 1.4oz | Arugula or flat-leaf parsley - washed, dried, |
| And minced |
Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking. Add chopped mushrooms and saute gently until softened, stirring occasionally, 10 to 12 minutes. Add salt and pepper and scrape mixture into bowl.
In saucepan, bring water or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup oil and heat over medium heat. When fragrant, add chopped onion or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add rice and stir to coat with oil.
Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed. Stir often and avoid adding too much liquid.
After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley. Stir until melted and combined, and serve immediately.
This recipe yields 4 servings.
Per Serving: 570 Cal; 12g Prot; 22g Total Fat (7 Sat. Fat); 72g Carb.; 25mg Chol; 300mg Sod.; 3g Fiber.
Wine Suggestions: The main components of this dish—mushrooms, leafy greens, black pepper and Parmesan cheese -- will match well with Cabernet Sauvignon. Try Bonterra Vineyard's Organically Grown North Coast Cabernet Sauvignon. The tannins are a good match with the olive oil, cheese and earthiness of the mushrooms, letting you savor the fruit in the wine.
Source:
Vegetarian Times, September 2002
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