Father’s Day wasn’t a big ordeal this year. A simple match of tennis with dad and a homemade dinner followed by his favorite dessert (Veganized, of course. German chocolate cake post to come. )
I think the meal made up for the defeat on the court (sorry, pops). He declared this the best risotto he’d ever eaten. And I didn’t even complain when he tainted his vegan dinner with cheese. Yeah, happy Father’s Day.
Risotto is such a simple dish that it’s flavor comes down to the quality of the ingredients used. I sprung for the most gorgeous mushrooms available – fresh morels, chanterelles, and basic brown shrooms
When I tasted the cooked risotto, I couldn’t help but feel that it was a bit flat. I took a risk and added something I’d never thought of before: A squeeze of fresh lemon juice. It brought the dish from earthy to perfectly balanced in a second.
MUSHROOM RISOTTO (serves 4)
- 2-3 cups assorted mushrooms, cleaned
- 1 cup arborio rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2-3 tbsp olive oil
- 2 cups vegetable stock
- 1 tbsp freshly squeezed lemon juice
1. Saute mushrooms in a bit of oil until tender. Set aside.
2. Saute onion and garlic in olive oil over medium heat, until onions soften (about 2-3 minutes)
3. Add arborio rice. Saute until rice is translucent.
4. Add white wine. Stir until absorbed
5. Add stock 1/4 cup at a time, stirring constantly. Repeat until rice is fully cooked.
6. Stir in cooked mushrooms and lemon juice.