I know that there are about 800 risottos on this site. I’ve made it for dessert. I’ve made it with spinach, with braised beet greens, with all manner of things, but I have never, ever, made one like this.
Honestly, I’m kind of embarassed that this is the only photo I took of this dish. However, I can explain. Typically when I’ve made risotto with vegetable stock, I’ve failed to salt things properly, and managed to basically under-season my risotto, and that’s a shame. However, this time I used slightly better vegetable stock, and I seasoned pretty aggressively with salt.
Mushrooms. I sauteed a package of mixed wild mushrooms that I’d cut into chunks with some butter and a little onion and garlic. I waited until they had begun browning to season with salt, pepper, and herbes de provence. I also grated over a little lemon zest before I pulled the mushrooms out of the saute pan and put them on a plate. While all this was happening, I heated up 4 cups of vegetable broth with a few thyme sprigs in it.
Risotto. I didn’t clean out the pan that I sauteed the mushrooms in, knowing that every browned bit was flavor. So, I dropped in a new tablespoon or two of butter, and sauteed and sweated a diced onion and a few minced cloves of garlic. When these things were smelling wonderful, I added a solid shaking of herbes de provence. Then, as usual, I added a cupful of arborio rice to the pan and stirred and cooked it until the grains looked translucent. I added stock by the ladleful, making sure to add a solid pinch of salt each time. I think that a lot of the vegetable stocks on the market are under-salted, and this is upsetting. So taste your stock as you’re adding it, but be prepared to add more stock than you technically think you should use.
The Finish. Once you’re about to add the last ladle of stock, add in all the mushrooms you cooked earlier. I also grated in some Madrigal cheese, which is a young swiss, that I had left over from another recipe earlier this week. I honestly never thought I would say this, but I greatly preferred it to parmesan in this instance. The sweetness and nuttiness of the cheese really worked with the earthy mushrooms and the bright lemon zest. In fact, I ate this risotto cold the next day after I got home for work.
I legitimately do not know what about this was so flooring, but I can say that the addition of lemon zest, as well as herbes de provence and the choice of cheese totally rocked. It was fantastic. Please try this. Please make this.
Also. I certainly did not eat any of it cold a few days later as a post-night-of-drinking breakfast. As far as you know.