Monday, July 19, 2021

Eggy Risotto

My mushroom needs are usually well met between Majestic Mushrooms in Pacific Harbor and Mama's Mushrooms in Ba, but I hit a dry spot for a long while. Thankfully I got topped up in June, was able to use those amazing mushrooms in this dish a little while back

Eggy Mushroom Risotto


  • 4 cups hot stock (I use boiling water from the kettle and bouillon powder)
  • *I'm able to cook in nonstick pans, so I use way less oil/butter than this, but I'm not sure how much I use
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 onions, finely diced
  • 3 cloves garlic, finely fixed
  • *1 cup chopped bell pepper 
  • *2 cups mushrooms, roughly chopped
  • Red pepper flakes (I used chili peppers instead)
  • Leaves from 5 to 6 sprigs of thyme (didn't use)
  • *chopped basil, parsley
  • salt
  • 1 cup risotto rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmigiano-Reggiano (or nutritional yeast if you've got it)
  • 3 large egg yolks, lightly beaten (I used 4, shh!)

add in ideas for risottos in general: beans, mushrooms, herbs, bacon, sliced meats, cook an egg on top at the end, add egg yolks at end, cheese, tomato, corn, basil, bell peppers, spinach, cooked pumpkin, eggplant


  1. Heat the stock in a large pot with an 8-ounce ladle. (Turn the kettle on)
  2. In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter (I didn't use anywhere near this much oil) over medium heat. Add the capsicum and onion and cook, stirring, until fragrant, about a minute.  Add garlic, chilis to taste, mushrooms, and a pinch of salt, turn the heat to medium-low and cook, stirring occasionally, until the onion is very tender, about 5 minutes. Take the pan off the heat if the garlic starts to brown. Remove veggies to a bowl and keep warm. 
  3. Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast the rice lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Add the cooked veggies back to the pot. Add sufficient bouillon powder for four cups of liquid, then add 1 cup of the hot water from the kettle and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup water and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of water and continue to cook, stirring, until the liquid is absorbed into the rice, adding more water as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding liquid as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes. If using fresh chopped spinach, add at this point and stir in just until wilted.
  4. Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.

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