Angela's Mushroom Risotto and Steak Pizzaiola

My hubby has been away for the past month so I decided to make two of his favorite dishes to welcome him home.  These two dishes are significant to us because they were the first meals I made for him when we started dating. 

Most of the time I do not make these meals together but I figured that he would appreciate two of his favourite dishes and my awesome company for his welcome home celebration.

This risotto is so decadent that we should be eating it while on the treadmill.  It is really hard to practice portion control with this particular dish, so we don't!

This risotto is so wonderful that I have decided to share it with you.  I hope that this recipe inspires you to Ciao Down with your family and friends.








Mushroom Risotto
serves 6

1 1/2 cups aborio rice
1 cup dried mushrooms - soaked in hot water
3/4 cups mushroom liquid
2 cups fresh mushrooms (your choice)
1 large onion - diced
2 cloves garlic - minced
8 tbsp butter
1 tsp truffle salt
1 tsp black pepper
1 tbsp white truffle oil
1/2 cup white wine
1 tbsp extra virgin olive oil
1 tsp saffron threads - ground
3 cups chicken stock
1/2 cup of fontina cheese - grated
1/2 cup parmigiano cheese
taste and add extra salt and pepper if needed.
garnish with fresh basil

Step 1- mushrooms

Heat pan and olive oil and add dried (not the liquid) and fresh mushrooms to the pan, and cook on high heat for 2-3 minutes.  Add garlic and saute for another 2-3 minutes.  Season with salt and pepper and set pan aside.

Step 2 - liquids

Heat chicken stock and add saffron and strained mushroom liquid.
Once this mixture comes to a boil keep on low heat.

Step 3 - risotto

Heat a large heavy sauce pan and add 4 tbsp of the butter.  When hot add the onion and cook on med high heat for 5-6 minutes.
Add the rice to the pan and cook for 2 minutes.
Add the white wine and cook for 3 minutes. Turn to medium heat.
Add 1/2 cup of liquid mixture at a time.  Once evaporated, add another 1/2 cup of the liquid.
This process takes about 20 min until all the liquid is incorporated.
Make you are stirring the rice after every liquid addition.  It is important to move the rice around but not over stir your rice. 
Once all the liquid is incorporated turn off the heat and add remaining butter, mushrooms and cheeses.  Taste and season with salt and pepper if needed.

Step 4- platter

Place the risotto on your favourite platter and garnish with white truffle oil and fresh basil.

Buon Appetito!