My Monday breakfast was leftover Fresh Herb and Mushroom Risotto. And if I hadn’t pigged out this weekend (Temecula… upcoming post), I would have topped this with a poached egg. Leftover risotto makes me as happy as just-prepared. I luv makin’ it and I luv eatin’ it. Today, my challenge to you is to throw whatever veggies and fresh herbs into a pot of cooking risotto for your Meatless Monday.
The trick to risotto is a very low flame under the rice, and keeping the liquid just barely simmering in another pot. Additional ingredients – in this case, mushrooms, fresh-snipped chives and fresh oregano – get stirred in at the last minute with the parmesan. A blop of sour cream at that stage sealed the deal for me.
Risotto is an option as a meal for one, you know. Larry wasn’t here for dinner when I made this, it was mine, mine, mine. And the leftovers were also mine, mine, mine.
Fresh Herb and Mushroom Risotto
- 5 tablespoons olive oil, divided
- 1/2 lb. sliced button mushrooms
- 2 cups Arborio rice
- 3 cups chicken stock (for vegan version, use vegetable stock)
- 1 cup white wine
- 1/4 cup grated parmesan cheese
- 1/4 cup minced fresh oregano
- 2 tablespoons minced fresh chives
- 2 tablespoons sour cream
- Salt and pepper to taste
In a medium saucepan, heat stock until just simmering, reduce heat to very low to maintain the heat.
In a large saucepan, heat 2 tablespoons olive oil. Sauté the mushrooms until soft, about 2 minutes. Remove from saucepan and set aside. Add remaining olive oil and rice, stir and cook until rice is coated, about 4 minutes. Keeping the heat on low, pour in white wine and 1/4 cup of hot stock, continue stirring gently. Keep adding liquid as it cooks down and stir for an additional 18 minutes, keeping the rice creamy. Test the texture at this stage and if it needs a tad more cooking, add 2 tablespoons water and go another one or two minutes. Remove from heat, stir in parmesan, fresh herbs and sour cream. Salt and pepper to-taste. Makes 6 servings.