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


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!


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


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

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).
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).

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.

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