Ingredients
Scale
- 1 1/2 cups chopped sauteed morel (or other) mushrooms
- 1 cup Arborio rice (or other rice if you can’t find Arborio … I often use Basmati)
- 2/3 cup white wine
- 1 cup chicken or vegetable broth
- 1 cup water (or mushroom juice)
- A sprig of curry plant, snipped (or substitute rosemary or 1/2 – 1 teaspoon curry powder)
- A pinch of saffron (optional … but it adds a nice flavor and color)
- 1/2 cup shredded Italian blend of cheeses
- 1/2 cup chopped sweet cherry tomatoes
- For garnish: A bit more cheese, snipped chives, chive flowers and/or a sprig of curry plant
Instructions
- Keep in mind mushrooms cook down a LOT so you will need a goodly amount of mushrooms. Sautee your mushrooms in 1/2 Tablespoon butter with a clove or two of chopped garlic until tender. (Add wine if needed to keep the mushrooms moist.) Season to taste with Red Robin seasoning (or your favorite seasoning) and freshly ground pepper. Measure out 1 1/2 cups of cooked mushrooms and strain off any excess liquid, if there is any, so you can use the mushroom “juice” in place of some of the water.
- Melt the butter in a saucepan over medium heat, then add the rice. Stir and cook the dry rice in the butter until it’s light brown and smells heavenly toasty.
- Add the wine and cook uncovered, stirring frequently, until the liquid is cooked away. Add the saffron and curry plant and 1/2 cup or so of the broth and again cook, stirring stirring stirring until the broth is cooked away. Repeat until the broth is gone and then keep going using water until all the liquid is used up (about 20 minutes or so). Taste the rice … is it tender yet? If not add a little more wine or water or broth and cook and stir a little longer.
- Once the rice is about done, stir in the mushrooms and cheese and cook until the cheese is melted and everything is nice and hot. Stir in the tomatoes, sautee just briefly to release some of the tomato juices into the dish, then add salt & pepper to taste.
- Serve garnished with a bit of shredded cheese and some snipped chives and/or chive flowers.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.