Cranberry Risotto in a mushroom


A couple of weeks ago I was going through my ever-growing Google Reader and found this recipe. Have I mentioned a million times yet that I absolutely love risotto? If it was healthier and quicker, I'd make and eat it daily.

I know there are tons of risotto recipes out there and practically each one includes the majority of the same ingredients but usually at some point, something different is done in each one. Ever since I found the one basic recipe that has turned out so well so many times, I just can't bring myself to try another one. So for each risotto recipe I find, I alter it so I can use my standard risotto base.

Cranberry Risotto in a Mushroom
Source: The Small Boston Kitchen, as seen on Beantown Baker 
Servings: 4
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    • 1 small onion, minced
    • 4 tbsp. olive oil, divided 
    • 3 cups chicken broth
    • 1 cup arborio rice
    • 1/4 cup white wine
    • 1 tsp. rosemary
    • 2 tbsp. butter
    • 1 clove garlic, minced
    • 2 tbsp. grated Parmesan cheese
    • 1/3 cup dried cranberries
    • 4 portobello mushroom caps
    • 1 tbsp. balsamic vinegar
    • salt and pepper
1. In a small pot heat the chicken broth over low heat.
2. In a medium sized pan, heat 1 tbs. of the olive oil over medium heat. Add the onion and cook for 3-5 minutes or until the onion is softened. Add another tablespoon of olive oil.
3. Add the rice to the pan and cook, stirring frequently for about a minute or until all of the rice is coated and is a pale golden color. Pour in the white wine and stir occasionally until the rice has absorbed all of the wine.
4. Preheat the oven to 350. Place the mushroom caps with the tops up on a foil lined cookie sheet. Drizzle with the remaining 2 tablespoons of olive oil and the balasmic vinegar.
5. Bake the mushrooms for 10 minutes. They should be slightly softened. Set aside and let them drain of any juice.
6. Add 1/4 of the chicken broth at a time to the rice and onion mixture, stirring until the rice has absorbed the liquid. Repeat this process until you have used all of the liquid, about 20-25 minutes total. The rice should have puffed up and softened.
7. Add the rosemary, butter, garlic, and Parmesan cheese to the rice. Reduce the heat to low and stir until the butter has melted. Season with salt and pepper.
8. Serve the risotto in the mushroom cap and sprinkle with the dried cranberries.

Although the original recipe calls for pecans, nutmeg and a Swiss cheese, I thought this was a good adjustment to the recipe. I served this with a baked chicken breast and spicy green beans.

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