We regularly receive feedback on our Italian Arborio rice at Sharyn’s Pantry and when patrons describe it, it is almost like they lack the vocabulary to describe something so heaven sent. I would observe and I was fascinated by this. Personally, I am in love with all things Italian, be it food, lifestyle, cars, etc. The fact that a country is stoic when it comes to protecting their food supply and their wheat in particular, fills my being with reverence. Residents are provided with the nourishment that they deserve and expect, without compromise.
At Sharyn’s Pantry, we aim to supply only Italian pasta and sauces, and we have a whole section dedicated to the country that does not genetically modify. I tip my hat to all of the countries who honour food and the nourishment it brings their residents.
My husband, Peter, attended a culinary class with some of his colleagues a few years ago. They made this risotto. He was completely astonished by how few adults actually cooked at home, and he added that mine tasted better than his! It is really great, and I hope you like it too. Perhaps, this could be a special meal with Mom to celebrate Mother’s Day
This risotto takes approximately 30-40 minutes to make; however, when you take the first bite, every second will be worth it! Now I can completely relate to the difficulty in describing Italian Arborio rice; a gift from Mother Earth, and a small amount will deliver insurmountable joy.
Happy May memories!
Roxanne
Mushroom Risotto with Fried Rosemary Leaves
(Makes 2 servings)
Ingredients:
- 3 T butter
- 1/2lb mushrooms (I used white and cremini) – sliced
- Salt &; pepper to taste
- 3-1/2 c vegetable broth
- 1 T olive oil
- ½ leek, finely chopped
- 2 cloves garlic, finely chopped
- ¾ c Italian Arborio rice
- 1/4c white wine
- 1/4c parmesan, grated fine
- 2 T fried rosemary leaves
Method:
- Melt 2 tablespoons butter in a medium saucepan over medium-high heat.
- Add the mushrooms and salt and pepper. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
- Transfer mushrooms to a bowl.
- Bring the vegetable broth to a simmer in a small saucepan and keep warm.
- Melt remaining 1 tablespoon butter with olive oil in the same saucepan you used to sauté the mushrooms (deglaze), over medium heat. Add leek, sprinkle with salt, and sauté until tender. Add garlic and cook for another minute.
- Add rice and increase heat to medium. Stir until edges of rice begin to look translucent. Add white wine and stir until liquid is completely reduced. Add ½ cup warm broth stirring until almost all broth is absorbed, about 1 minute.
- Continue adding broth by ½ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked. (I put in three – ½ cupfuls at this point.)
- Stir in sauteed mushrooms and continue adding broth by ½ cupfuls, stirring until almost all the broth is absorbed before adding more, until rice is tender, but still firm to the bite and creamy, about 10 minutes. Stir in ¼ cup grated Parmesan cheese.
- Transfer risotto to serving bowl and serve with fried rosemary leaves on top.
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