Ever since I made a veal stew last fall (click here for the recipe), I was stuck with a lo-hot of frozen leftover veal stock that I had no idea how to use (aside from making yet another veal stew).
I decided to use it in place of your standard chicken stock in a mushroom risotto.
Here's the step-by-step recipe for a pretty awesome mushroom risotto, if I can say so myself ;)
INGREDIENTS ( about 3 servings: for 2 as a side dish, for 1 as a meal with leftovers)
- 1 cup Arborio rice
- 4-5 large fresh cremini mushrooms, sliced thinly (about 4oz)
- 1/2 oz pack of dried porcini mushrooms, broken into medium sized pieces
- 1 medium onion and 1 clove of garlic, finely diced
- 1/4 cup white wine
- about 3 cups veal stock (normal ratio would call for about 1 3/4 cups,but I ended up using about 2 1/2 -or veggie broth for vegetarian option-)
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup grated parmesan
- a sprig of fresh thyme, or a pinch of dried thyme
- NO salt! The cheese and stock are salted already. Better to add salt in your plate than ruin the entire dish!
- saute the garlic and onion in the olive oil on medium heat until translucent about 3 minutes (do not let it brown)
- add the rice and stir for about 2 minutes, or until the rice is coated with oil and become more opaque (do not let it brown)
- add the dry porcini and wine and stir until absorbed
- add 1/2 cup of veal stock and stir until absorbed
- repeat with the rest of the stock, 1/2 cup each time, until the rice is cooked and you are satisfied with the consistency (about 20-30 minutes). If you need more liquid, add a little stock, wine or water
- add the fresh mushrooms with the last 1/2 cup of stock and let cook for a few minutes
- turn off the heat, and add the butter and cheese
- stir well until the risotto is creamy
- serve and sprinkle with a few thyme leaves
- bon app!