Mushroom walnut risotto

I was feeling overwhelmed by work this evening and not at all inspired to cook. Since I haven’t made rice for a while, my immediate thought was to make a simple risotto. Alas, I had neither butter nor parmesan cheese but I decided to go ahead with it anyway. I did find some gruyère cheese in the fridge so I grated about 1/4 cup of it.  My first thought was to make a butternut squash risotto but once I opened the squash, I realized I had let it sit on the counter way too long. It was all porous and dark inside so I had to discard it. Luckily, I had bought some mushrooms at the market this morning so a mushroom risotto it was. But first I prepped the short grain brown rice to render it risotto-ready: I simply parboiled 1 cup of rice for 12 minutes, drained, and set it aside.  I had made a batch of a simple vegetable stock (just onions, carrots, celerey, parsley stems boiled for an hour) so I mixed 1 cup stock, 1 cup water, and 1 cup white wine to a small pot and let it simmer.

I pulled out my paella pan and stir fried 1 small onion and 3 garlic cloves in a tablespoon or two of olive oil. When the onions were soft, I added 1 tsp dried oregano, some salt & pepper and 250g of mushrooms, cleaned and chopped. I stir fried the mushrooms for about 2 minutes, incorporated the rice and then added 1/2 cup of the sock mixture. While the rice cooked (I stirred every once in a while), I felt something was missing in it so I roasted about 1/3 cup of walnuts, chopped them and set them aside. I continued to cook the rice, adding more liquid whenever it dried. Half way through (about 10 minutes in), I mixed in the walnuts and 1 tbsp tamari sauce. My vegetable stock had no salt, you might want to skip either the tamari sauce or the salt at the beginning if you use a commercial vegetable or chicken stock. Once all the liquid had been absorbed, I added 1/3 cup chopped parsley, the gruyère cheese, adjusted the salt and pepper and served it immediately. It was the best risotto I have made so far. It would probably serve 2-3 people so you might want to double it to serve more.

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