Mushroom and Pinenut Risotto, A First Attempt

Tonight's Dinner

My mother recently had dental surgery and she cannot eat chewy or crunchy food. One of the foods that she liked that she can eat is risotto. I have never had much risotto but I thought I should give it a try. It actually turned out quite well. I used a modified version of the Diamond Pinenut recipe. It is half of a recipe that serves four, but the half recipe should serve three (this is very filling).

Ingredients

• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1/4 lb fresh mushrooms, any kind, chopped thickly or sliced
• 1/4 dry white wine
• 3.5 cups chicken or vegitable stock
• 1/2 teaspoon dried time
• 1/4 cup finely chopped onion
• 2 garlic cloves, chopped
• 3/4 cup arborio rice (dry)
• 1 tablespoons whipped butter (unsalted)
• 1.5 tablespoons Parmesan cheese.
• Salt to taste
• Freshly ground white pepper to taste.

Directions

1. Preheat an oven or toaster oven to 325 degrees F. Place pine nuts in a small pan and bake, shaking or stirring, until golden but not brown.
2. In a large high-sided skillet, heat 1 tablespoon olive oil over medium heat. When warm, add the fresh mushroom and cook until the mushrooms are slightly brown.
3. Add in 1 tablespoon more olive oil and the thyme, shallots, and garlic.
4. Meanwhile, heat the stock on low in a medium saucepan.
5. When the onions are soft but not brown, add the rice into the skillet. Cook, stirring, until the rice becomes translucent and coated with oil.
6. Pour the white wine into the rice. Cook, stirring, until absorbed.
7. Add the chicken stock, one half cup at a time, until absorbed. Season after every second addition of stock.
8. Once all of the stock is absorbed, stir in the butter. The mixture should become very creamy.
9. Add in the Parmesan cheese and the pine nuts. Stir until thoroughly incorporated.

Brown the mushrooms.

Add shallots, thyme, and garlic.

Add in the stock.

Add more stock.

Final product.

The risotto was lovely, creamy, and filling, but it did not have quite enough seasoning.