Red Wine Mushroom Risotto
I dubbed this version “red wine” mushroom risotto because the last time I made it I used a white wine and missed out on the striking burgundy color.

Ingredients:
1 C Arborio rice
1 Quart Stock, mushroom would work nice but chicken or vegetable are fine
1/4 C red wine
1 package mushrooms, medium sliced*
1 celery stock, diced
1 large shallot, minced
3 garlic cloves, minced
1 TBS freshly chopped thyme
1 bay leaf
2 TBS butter
1/4 C parm or pecorino romano
Salt & Pepper to taste

BEFORE you start on the risotto make sure you bring stock to a low simmer.
MELT 1 TBS butter and a drizzle of olive oil in a heavy stock pot.
SAUTEE shallots, garlic, bay leaf, salt and pepper until tender and add rice.
COOK rice until it becomes translucent and then deglaze with wine.
ONCE wine is absorbed add stock in batches making sure it is absorbed before adding more.
WHEN half of the stock is added stir in mushrooms and thyme and continue to add stock until the rice is tender but still holds its consistency.
TURN off heat, stir in remaining butter (should be room temperature) and grated cheese, remove bay leaf and its ready to serve!

*Riane was in charge of chopping the mushrooms and I’m glad she chose to slice them medium thick- they really held up in the cooking process.

For the amount of stock I purchase I have been meaning to bunker down and start making my own.  A while back I had a tremendous amount of celery and carrots and thought I would give it a whirl, needless to say I either didn’t simmer it long enough or added too much water because it turned out bland and unusable.

It took some time to recover from my cooking defeat, but gained new inspiration this weekend when I found a promising mushroom stock recipe in my Vegetarian Times Magazine.

Unfortunately the Mushroom Stock recipe isn’t available online but here is how I made it (with minor alterations) and it turned out perfectly seasoned.  Feel free to venture out and use whatever mushrooms you have on hand.   Can’t wait to use it for a Mushroom and Pea Risotto tonight!

INGREDIENTS:
1 10 oz package of white button mushrooms, thinly sliced
1 10 oz package crimini mushrooms, thinly sliced
1 5 oz package shitake mushrooms, thinly sliced
1 large onion, quartered
2 celery stalks, thinly sliced (include the leaves)
3 carrots, thinly sliced
1/2 tomato, quartered
4 garlic cloves, unpeeled and crushed
2 bay leaves
4 thyme sprigs
2 TBS olive oil
3/4 tsp coarse salt
5 peppercorns
dash of cayenne pepper
splash of white wine vinegar

Combine all ingredients into a large pot and saute for 5-10 minutes.  Add 6 cups of water and let simmer for at least an hour.  Strain and bottle or freeze for use.