Kim’s Fabulous Mushroom and Arugula Risotto

Stuck for a dinner idea, I asked a friend what I should make for my company tonight.  She said risotto, so I thought about the arugula I had in the fridge and what else I could do with it to make the risotto amazing.  So I found some great shiitake mushrooms and a few other thing, and set to work.  Really, there’s a bit of chopping and a whole lot of stirring, so it’s easy but well worth it, all creamy and comfort-foody.  The sherry is optional, but I love mushrooms cooked in sherry.

I served this with a salmon fillet poached in white wine with salt, pepper and a little lemon.

What you need:

2 tablespoons butter

1/2 sweet onion, minced (or white onion – but sweet ones don’t seem to make me cry as much)

2 cloves garlic, minced

10-12 button mushrooms, shopped

10-12 shiitake mushrooms, sliced

a few splashes of sherry (optional) (I used Oloroso Nutty Solero from Spain

1 cup arborio rice

1 cup white wine

3-4 cups chicken stock or water, heated

salt and pepper to taste

1 large handful arugula

1 cup frozen peas

1/2 cup grated parmesan

What you do:

1.  Heat the butter, then add the onions and garlic, cooking until translucent.

2.  Add the mushrooms and the sherry and cook until the mushrooms are softened.

3.  Add the rice and stir until the edges of the rice start to become translucent.  Add the wine and bring to a boil, stirring. Keep stirring until most of the liquid has been absorbed.

4.  Add about 1/2 cup of stock at a time, bring to a boil each time, stirring constantly.  Keep adding more liquid and absorbing it until the rice is cooked.

5.  Add salt and pepper to taste, then add the arugula,peas and Parmesan, over the heat, until combined.  Serve it right away, but it’s also good for leftovers.


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