I’ve got a pile of golden brown sauteed garlic butter mushrooms and delicately wilted spinach heaped over a pan of warm, creamy, Parm-speckled, white wine soaked risotto that are just looking for a good time.
Just do a little raise-the-roof action if you wanna part-aaay with this crew.
Me too! I see the roof and I’m gonna raise it. It’s Monday Funday – I think that’s what they call it, right? – and I want a garlic butter mushroom risotto party up in this house all around the clock today. I’m thinking 12pm for lunchtime, and again at 9pm because I’m a super bad person who eats a later than late dinner and sometimes in front of the TV no no no what’s happening to me?! and maybe again the next morning at 6am for breakfast which a) is a little weird because mushrooms for brekkie? really? except I would totally do it AND PUT AN EGG ON IT, and b) is a partial lie because I don’t even know what 6am means anymore. Talk to me about 10am. That is more my zone.
Today I have a fancy graphical thing to show you how to make this risotto so I can stop talking so much.
Unless you wanted, say, fifteen paragraphs about how to make this? No. Okay. Point taken.
In step number two where it says simmahhh, what I was really trying to yell was TAKE A BATH IN ALL THE SMELLS. That would have been, like, too many words or something, but I just wanted to make sure we were all on the same page with that.
I got the inspiration to make this recipe from the Bread and Wine book by that I’ve been reading. Wait, though. Doesn’t that sound like something I’ve already said? Ding ding ding! You win the Reader Who Pays Attention Award and I love your awesome self extra much.
I was first inspired by Shauna’s absolutely heart-and-soul-nummy book to make that blueberry crisp with some kind of heavenly cream cheese coconut shmear all over the top. Do you mind if I take a moment of silence to remember the eight hundred pans of juicy perfect blueberry crisp that have come and gone through my life in the last two weeks?
As if I wasn’t already obsessed enough with this book, now I have been inspired AGAIN (chapter 6? 7? I forget) to make a creamy, white-winey, garlic butter mushroom risotto after reading Shauna’s ode to risotto – and to salt and butter and heat. And to all the good foods and table experiences with the people that we love. I just have one question: why have you not read this book yet? We are the food people of the world – this book speaks our language.
Some people read about Smart Things and then they go do them, which is seriously so good for all those Smart People. But you guys. My idea of reading is more like the experience of taking in words + ideas + food smells and tastes on a book page, and having them come right straight into my real live kitchen and onto a large wooden spoon that’s making its way up to my mouth. Annnnd repeat.
This risotto happened to me because I honestly could not get the garlic butter smells, Parmesan saltiness, and white wine wonderfulness of the idea out of my head after I read about it in such vivid detail. It haunted me. And then Shauna talked about the mushrooms right at the end of the chapter and I just died a little bit inside with every passing moment that did not include said mushrooms piled high on a plate in front of me.
This recipe found me. And just in time for Meatless Monday, because I like to plan my meals by cutesy-doodle alliterations. And also just in time for I Need Something Good To Eat Right Now, because sometimes my yummy food cravings trump alliteration.
It’s a win for both sides, guys.
Go to the mushrooms. Now.
This Garlic Butter Mushroom Risotto is a simple and completely delicious vegetarian meal! Ready in 30 minutes. YUM! Enjoy!
- 4 tablespoons butter, divided
- 4 cloves garlic, minced and divided
- 12 ounces uncooked arborio rice
- 3 1/2 or 4 cups chicken or vegetable broth
- a splash of dry white wine (optional)
- 12 ounces sliced baby portabella mushrooms
- 2–3 cups spinach or other veggies if you want
- 1/2 cup shaved Parmesan cheese
- sea salt and freshly cracked black pepper
- a squeeze of lemon (that was Bjork’s idea! nice work, boo)
- Heat 2 tablespoons of butter in a large skillet over medium high heat. Add two cloves of garlic and saute for 1-2 minutes until the smells of amazingness overtake your life. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine to get things all sizzly-hot.
- Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture.
- In a separate little skillet, melt the remaining 2 tablespoons butter over medium high heat. Add the garlic, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned to your liking – I like to add another splash of white wine here – yummy sizzle. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan (I just arranged it all over the top). Top generously with Parmesan, salt, pepper, and lemon if you want! Yummm.
If I were to make this again (and since I’m a garlic buttery mushroom lover) I would probably double the amount of sauteed mushrooms for a higher mushroom to risotto ratio. These amounts were fine for the average eater, but if you love mushrooms, go big or go home!
PS. Kitchen update: we picked out cabinets last week! And yes, maybe this picture was actually from the part where were went on a mini tour of the cabinet workshop and maybe I do have safety goggles on while holding a latte. So what? *pushes glasses up* We have a thing for informational tours and coffee. We also have a thing for new kitchen cabinets and the extremely talented people who make them. Thank you, craftspeople of the world!
Next up: kitchen demo!