Risotto with Mushroom Pesto

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Risotto with Mushroom Pesto

 

6 tbsps. olive oil, divided

5 ozs. white mushrooms, finely chopped, a food

processor makes this easy

6 ozs. portobello mushrooms, finely chopped, both caps

and stems

2 tbsps. balsamic vinegar

1 tbsp. tomato paste

salt and pepper

4 cloves garlic, mashed

1/4 cup pine nuts

1/2 cup grated Parmesan cheese

1/2 cup packed parsley leaves, washed well and dried

1 onion, chopped

1 shallot, chopped

5 plum tomatoes, seeded and chopped

2 cups arborio rice

1/2 cup dry white wine

4 cups simmering broth

3 tbsps. butter

1/2 cup grated pecorino Romano cheese or Parmesan

1 tbsp. thyme, finely chopped

2 tbsps. basil, julienne

 

Heat 1 tbsp. olive oil in a large skillet over

medium-high heat until hot. Add mushrooms and vinegar

and cook until all liquid is evaporated and mushrooms

become golden brown, about 10 minutes. Add tomato

paste, stirring well. Season with salt and pepper, and

remove from heat.

In a food processor purée mushroom mixture with

garlic, pine nuts, Parmesan and 3 tbsps. olive oil.

Add parsley and blend until parsley is finely chopped,

but mixture is NOT a paste.

In a large saucepan, heat 2 tbsps. olive oil over

medium-high heat. Add onion, garlic and tomatoes. Cook

until onion is translucent. Add rice, stirring

constantly, and cook 5 minutes more, making sure rice

does not brown. Add wine, stirring constantly, and let

totally evaporate. When wine is evaporated, begin

adding broth 1/2 cup at a time, letting each addition

evaporate before adding the next addition.

After fourth addition of broth is added, begin tasting

rice. Rice should be al dente when done. You need to

keep tasting rice, because, depending on rice, you may

or may not have to use all of the stock.

After last addition of broth is absorbed, remove from

heat, and stir in butter, Romano, mushroom pesto,

thyme, and basil. Season with salt and pepper. Serve

immediately. Serves 6.

 

 

 

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