Mushroom Risotto Recipe

Wild Mushroom Risotto

Not risotto...

On a recent date night, I decided to really pull out the stops and make risotto as part of the meal. Having never actually made a risotto before, I was a bit nervous since it is always talked about in hushed tones, as if it is The-Dish-That-Must-Not-Be-Named.

But, I was fearless and remembered that Alton Brown had once made it on an episode of Good Eats. Thanks to the power of the Internet, I found his risotto recipe and a clip of the show to help me.

I did make some changes: I didn’t use¬†asparagus, mostly because I didn’t want to have to deal with stinky pee for the night. I also didn’t use the nutmeg, lemon zest, or fresh parsley… mostly because I forgot to pick them up while grocery shopping.

Also, because I was only cooking for two, I only used a cup-and-a-half of rice and only needed 4 cups of broth (I actually used stock – again, a shopping issue). In retrospect, I would reduce the amount of wine used in the future.

But, the end result was fantastic. The risotto was creamy, the rich was perfectly cooked, and the flavors of mushroom, cheese, onion, and wine were well balanced. Plus, it really impressed my date.

Here’s the clip from Good Eats: