Spiced Mushroom Risotto

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Bal Classics

Photo: Spiced Mushroom Risotto

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 cups vegetable stock
  • 7 tablespoons butter
  • 1 small onion, finely chopped
  • 1/4 cup dried curry leaves
  • 1 tablespoon garam masala
  • 1 teaspoon cardamom seeds
  • 1 teaspoon brown mustard seeds
  • 5 whole star anise
  • 2 cups thinly sliced mushrooms, a combination of oyster, shiitake and portobellos
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • Salt
  • Parmigiano-Reggiano shavings, for serving
  • Crushed dried chilies, for serving
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Directions

Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.

Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.

Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.

Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

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  • on January 13, 2012

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    Bal has done it again. I'm not even a fan of risotto but love mushrooms and Indian spices so tried this and loved it. The spices are subtle but flavorful and the result is very delicious. My daughter was excited to pack it in her school lunch the next day. Lacking curry leaves I threw in a tbsp. of Sambhar curry powder and that worked well with the other spices. Preparation couldn't be easier, simply slice and stir.

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