Monday night roommate dinners have officially begun! I love going home after work and making a meal to share, particularly risotto. The constant stirring slips you into a zen-like state. Light a few candles, pour a few glasses of wine, and you have a beautiful start to the week. This week, we shared a special treat: Black Trumpet Mushrooms! Soaking dried mushrooms automatically produces a fantastic stock to use in the risotto. This is creamy, autumn comfort food at it’s best. Enjoy! -Amanda
Black Trumpet Mushroom Risotto
2 ounce dried black trumpet mushroom, or other dried mushroom
3 tablespoons extra virgin olive oil, divided
1 small onion, diced
1 1/2 teaspoons dried thyme
5 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1 quart vegetable stock
salt and pepper, to taste
1. Soak the mushrooms in warm water for about 8 hours. The best way to do this is to soak them before you leave for work in the morning. When you come home, drain the mushrooms and set aside. Combine the liquid the mushrooms soaked in with the vegetable stock in a saucepan over medium heat.
2. In a medium pot, sautee onion and 1 teaspoon thyme in 2 tablespoons olive oil until translucent.
3. When the edges of the onion begin to brown, add 3 cloves of garlic. Stir until soft and fragrant (about 1 minute).
4.. Add the rice and stir to coat in the oil and onion. Allow to toast for about 1 minute.
5. Deglaze with white wine.
6. Stir in 1/2 – 2/3 cup mushroom vegetable stock at a time. Stir constantly until all the liquid is absorbed. When the rice is looking a little dry, add another dose of stock. Continue until the rice has absorbed all the liquid, and is soft and creamy in texture (about 30 minutes). Season with salt and pepper, to taste.
7. In a medium frying pan, sautee the mushrooms with 1 tablespoon olive oil and 1/2 teaspoon of thyme. Add the garlic and sautee an additional minute. Season with salt and pepper, to taste.
8. Ladle the risotto into bowls and top with the fried mushrooms. Pour a glass of wine and dig in!