Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}

by cakeduchess on February 6, 2012 · 36 comments

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It was time for a another Vintage Recipe Swap that is put together by Christianna at Burgwell General Store. We are on our second book and Christianna found this gem, The Second Ford Treasury of Favorite Recipes from Famous Eating Places.

The book was published in 1954 and highlights famous restaurants of that era. This month we were to swap ingredients from Pine Tavern Restaurant in Bend, Oregon. It was established in 1936 and amazingly has only had four owners in all the years it has been open. The recipe this month was for Wild Rice Dressing.  I was inspired by the rice and imagined a delicious risotto filled with fresh vegetables. swap
There are certain dishes that I know I can rely on when I want to impress my lunch or dinner guests.  A risotto is a reliable and delicious stand-by dish.
It wasn’t always one of my trademark recipes. Risotto and I became friends when I met my husband. He made it look so easy. Actually he makes any dish look so easy. Being married to a chef has me constantly learning and I’m forced to let go of fears. One of my first cooking fears was mastering a creamy and dreamy risotto. It took a few tries to get it with just the right bite and the luscious consistency. Once I achieved it, that was it! Risotto every week in our house made by ME:).
You have to be dedicated to your risotto. Every thing has to be ready to go when you start stirring. Don’t decide to go check your emails or start texting your boyfriend once you get this going.;) 
Making a perfect risotto is an art and requires patience. Once you learn the basics of making a risotto, you can add whatever vegetables or cheeses you’d like to it. One of my favorite risottos is a simple risotto Milanese. It’s a delicate risotto flavored with saffron and Parmigiano-Reggiano.
Enjoy this recipe for a risotto that is simple, creamy oh so scrumptious!mixed-mushroom-and-cherry-tomato-risotto-2

For more info on the fun group, click on Burwell General Store Recipe Swap to get the scoop on our members from around the world!

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Mixed Mushroom and Cherry Tomato Risotto {Risotto con i Funghi e Pomodorini}

Ingredients:

1 1/2 cups Arborio rice
1 quart vegetable stock (or chicken stock)
2 tablespoons oil
1/4 cup chopped onion
1/2 cup chopped cherry tomatoes
1/2 cup sliced mixed mushrooms (you could use frozen)
1/4 cup chopped thin asparagus (reserve the tips)
5 chopped sun dried tomatoes
1/4 cup white wine
1/4 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter
salt and pepper to taste

Directions:
In a medium saucepan, heat the stock to a simmer so it stays hot.  In a large, heavy-bottomed saucepan, heat the oil medium heat. Add the chopped onion, cherry tomatoes, mixed mushrooms, asparagus, and sun dried tomatoes. Sauté for 2-3 minutes or until it is lightly translucent. (that’s the steam in the photo).
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Add the rice to the pot and stir until it is coated with the olive oil; about 2 minutes. Splash in the white wine and stir until it is absorbed. Sauté’ for about a minute. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed.

When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock (about 1 cup at a time) to cover the rice and cook, stirring constantly, until it is absorbed between addition.

Before the rice is almost ready, stir in the reserved asparagus tips.

It is ready when the rice takes on a creamy consistency and it is firm but not crunchy (approximately 20 minutes).
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Stir in 1 tablespoon of butter* and the Parmigiano-Regianno. Season with salt and pepper.

 *The butter is key to give it that special creaminess. If you are cutting back on butter, you could omit it and it will still be wonderful.

{ 36 comments… read them below or add one }

The Cozy Herbivore February 6, 2012 at 2:50 am

Mmmm, I love risotto! Congrats on mastering it– this looks yummy!

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PolaM February 6, 2012 at 2:55 am

That looks like a perfect risotto! And being from near Milan I’m a very harsh judge of risotto!

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Barbara | Creative Culinary February 6, 2012 at 3:10 am

I didn’t make risotto for many years for fear of failure. Then once I decided to give it a shot; I was mostly surprised by how easy it is. But you are so right. Easy but still needs attention be paid to it. Yours looks, as my daughter would say…Yummers. Asparagus, Mushrooms, Tomatoes? Yes, absolutely yummers.

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Camilla ~ Caffay Way February 6, 2012 at 3:15 am

Love it! Risotto is one of my all time favorites as well – wine in hand, slowly stirring that rice is so relaxing.

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Camilla ~ Caffay Way February 6, 2012 at 3:15 am

Love it! Risotto is one of my all time favorites as well – wine in hand, slowly stirring that rice is so relaxing.

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Camilla ~ Caffay Way February 6, 2012 at 3:15 am

Love it! Risotto is one of my all time favorites as well – wine in hand, slowly stirring that rice is so relaxing.

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Camilla ~ Caffay Way February 6, 2012 at 3:15 am

Love it! Risotto is one of my all time favorites as well – wine in hand, slowly stirring that rice is so relaxing.

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Nadia February 6, 2012 at 4:34 am

Yum,this is delicious!New follower from delightsofculinaria.blogspot.com

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SweetSugarBelle February 6, 2012 at 5:09 am

I would just love to sit in your kitchen and watch you cook…and taste a little, of course!

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Toni @ Boulder Locavore February 6, 2012 at 11:22 am

Oh Lora! I’m so glad someone made risotto! It is one of my favorite things and I agree full, it is a labor of love and worth doting after. Yours of course is the perfect consistentcy too! I see alot of risottos which are more like a thicker, cheesey rice which I learned over the years is actually not how a traditional risotto is made. I was told it should ‘relax on the plate’ as does your beautiful dish. Love all the flavors you’ve incorporates; I’m sure it is completely delicious!

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Kristina February 6, 2012 at 2:25 pm

This is such a beautiful looking plate! I love risotto, I’ve only made it a couple times because it still intimidates me…but its so worth making, yum!

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Maureen February 6, 2012 at 3:20 pm

That’s a gorgeous plate of food. I love risotta and the husband isn’t so keen. Whenever he wants greasy fish and chips it’s most always a risotto for me.

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Julia February 6, 2012 at 5:34 pm

I didn’t know your husband is a chef! My introduction of risotto was from my husband too… but that’s not because he’s a chef, it’s because it’s his favorite food from a box from Trader Joe’s. He’s since learned to make the ‘real’ stuff… I need to have him make me this!!! I love the vibrant green asparagus too!

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Lana February 6, 2012 at 6:49 pm

Risotto and I became friends recently and it’s only getting better and better:) A few days ago I made a risotto with mussels and my husband could not stop eating (it was very, very good, and I felt so proud:)
I can tell from afar that your risotto was fantastic and it’s a good-looking one, too:)
Recipe Swap is one of my favorite events – there are so many different approaches to one recipe! Have a great Monday!

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claire @ the realistic nutritionist February 6, 2012 at 9:17 pm

Beautiful! I have got to make risotto!

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El February 6, 2012 at 9:51 pm

patience is good. makes me want to dash to the kitchen and cook. thanks.

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Lizzy February 6, 2012 at 11:23 pm

This comment has been removed by the author.

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Lizzy February 6, 2012 at 11:24 pm

I don’t know why I never make risotto….I love to eat it, so it should make my menu! Yours looks like the perfect recipe to try…love the idea of adding sun dried tomatoes, asparagus and mushrooms:)

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Kiri W. February 6, 2012 at 11:45 pm

Delicious! I absolutely adore risotto, and I love the way you went with this recipe :)

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Monet February 6, 2012 at 11:51 pm

I wish you could come and cook risotto for me. I’m so intimidated by it for some reason! Thank you for sharing…and thank you for all the support. It means more to me than you know. Hugs and love from Austin.

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livingthesweetlifeblog February 7, 2012 at 1:47 am

I adore risotto – - I’m always hesitant to try different flavours. I normally just stick to sea food, or a usual mushroom risotto. The recipe you made though, sounds incredibly delicious. I don’t think I’ll be able to pass this one up :)

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Chandra@The Plaid and Paisley Kitchen February 7, 2012 at 2:33 am

Hi Just wanted to let you know that I am sending an award your way! Happy Cooking
http://www.pandpkitchen.com/2012/02/06/my-second-blog-award/

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Jean (Lemons and Anchovies) February 7, 2012 at 3:10 am

I love a good risotto and this version screams flavor without being too rich. I was intimidated by it, too, when I first made risotto but now it’s such a nice thing to have in your cooking armory. :)

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Sabrina Modelle February 7, 2012 at 4:54 am

Wow, your risotto looks so good, and appropriately, non-gloopy. Love that. As always, your flavors stand out as so appealing to me. I would love to sit at your kitchen table for a bowl of risotto and a nice long chat– oh and wine.

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Burwell General Store February 7, 2012 at 5:27 am

I totally agree! Risotto is an attention-hound, isn’t it? Cell phones down. It’s meditation in a pan, isn’t it?

As always, I love seeing your posts. Thank you so much for sharing with us.

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Kim Bee February 7, 2012 at 6:01 am

I have never made risotto. I am always too afraid since I tend to wander off. This looks so good. Cooked to perfection and so pretty too.

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Jamie February 7, 2012 at 6:13 am

Another risotto in the blog hop – I’m loving it!

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vianney February 7, 2012 at 2:19 pm

I love risotto, but seem to always be dicing, on the phone, washing dishes.. you did a great job. I need to take the time to slow down and enjoy making risotto, great recipe!

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Rachel February 7, 2012 at 6:56 pm

You’re so lucky to have learned your risotto technique from your chef-husband! I’m inspired to give it a try. I’ve always been intimidated by all the labor that goes into risotto but I can see that the result is worth it!

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Sandra M. February 7, 2012 at 7:13 pm

Really delicious risotto Lora! Love the way you made it! Delicious and beautiful!!!
Have a lovely day sweetness!!!

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Sue February 7, 2012 at 8:06 pm

It’s so cold and windy outside, but this risotto dish would make it cozy and comforting inside:)

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Alex February 8, 2012 at 5:27 am

yay! we both made risotto! It’s really a treat isn’t it? I like your recipe and I’ll definitely be trying it!

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Alli Shircliff February 9, 2012 at 4:36 am

That is so great that risotto is your ‘go to’ dish for guests…it is mine too! That was a brilliant spin on the recipe and the mixed mushroom idea adds a nice dimension!

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Karriann February 12, 2012 at 3:25 pm

Your risotto looks beautiful! Creamy and dreamy indeed ;)

“Spice it Up”

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The Dusty Baker February 12, 2012 at 8:42 pm

Wow this looks amazing! So creamy and rich and fortifying with those gorgeous vegetables!

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kita February 17, 2012 at 10:30 pm

Look at that beautiful and hearty risotto. I can smell it from here. Love the recipe!

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