Mushroom Risotto with Mary-Ann Agresti
Sunday, April 26th at 4:30 PM
Mary-Ann has graciously accepted the challenge to guide us through our next virtual cooking and cocktails session! She, like me, seldom uses a recipe... but says risotto is very forgiving as long as you keep the broth or wine coming! Love it. And not required reading, but Mary-Ann loves a little cookbook that has provided risotto inspiration for many years. It's called Risotto: Taste of Milan, by Rosario del Nero.
Here's what you need to make Risotto ai Funghi Freschi (Fresh Mushrooms):
12 medium-sized mushrooms (Simple ones are fine; no need to be elaborate - but fresh is best)
6-8 cups of stock (vegetable or beef - either is fine depending on preference)
8 tablespoons of butter (olive oil is fine here for vegan)
1 medium white onion cut into 1/2” squares
1 cup (or more) of Pinot Grigio or similar
2 cups of raw rice – we use arborio. You need a rice with a “ big round grain”.
1 cup grated Parmagiano cheese (For vegan, this is added at the end - so you can leave out. A tablespoon of nutritional yeast would also do well here)
2 tablespoons chopped parsley or what ever you can get fresh - rosemary or sage will also be nice
Cooking & Cocktails: Mushroom Risotto
Sunday April 26th at 4:30 PM
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