Fabulous Fungi
A great mushroom risotto recipe, courtesy of my friend Karen. It's very easy to make, although it takes some attention and constant stirring (if you don't want to ruin your pans). I just added the brussel sprouts (and walnuts) because brussel sprouts go with everything.
KAREN'S FAVORITE MUSHROOM RISOTTO
1 C arborio rice
5 C boiling water (2 veg. bouillon cubes) to make stock
1 diced portobello mushroom (or more, if it's small)
2 tbsp olive oil (enough to almost cover bottom of pan)
Grated Parmesan cheese
fresh rosemary
(I also added some chopped onions, white wine, and parsley to my version)
1. Boil water then add the bouillon cubes. Add chopped mushrooms to the boiling water. (This way they flavor the broth while also softening up.)
2. In separate pan, heat olive oil. Add arborio rice. Stir to coat rice with oil and cook for about 1 minute until lightly browned. Then add broth a little at a time, stirring in and letting it all get absorbed (at least mostly) before adding more. One ladle at a time is a good amount.
3. Add some crushed rosemary (or other herbs) and wine to rice fairly early on in the process. Stir almost constantly adding broth every couple of minutes, until you are out of broth or until you are satisfied with the flavor and softness of the rice. This usually takes about 25-30 minutes.
4. Serve on a plate or bowl with some black pepper and parmesan cheese and serve immediately.