Onion Mushroom Risotto
Onions Always Make Me Cry
The Side Table Tale for this recipe is a full-blown short story, ‘Onions Always Make Me Cry.’ It’s a bit long, but I’m passionate about the truth behind this story and hope you take the time to read it. ‘Onions Always Make Me Cry’ is the touching story of a top-notch chef, Mateo, and his beloved prep chef, Nicholás, who has sought asylum in the United States after fleeing the brutality of his home country. Nicholás, realizing that he might be deported, leaves the restaurant and goes into hiding in a local church. He narrowly escapes being caught of officials. Fearful that he will ultimately be detained and incarcerated for resisting deportation, Nicholás seeks the assistance of his close friend, Mateo. The two devise a scheme for protecting and hiding Nicholás, but the plan falls apart as immigration officials relentlessly pursue Nicholás. Mateo, with the help of a cadre of colorful characters, come together to devise a plan for Nicholás’ escape. The absurd plan is daring, audacious, risky, and a even slightly humorous. And yes, risotto is involved.
Onion Mushroom Risotto
Ingredients
3 tbs. butter, divided
1 tbs. extra virgin olive oil
1 cup diced onion
2 cloves garlic, diced
½ cup finely diced mushrooms
1 ½ cups of Arborio rice
½ cups white wine
4-5 cups chicken broth, divided
½ cup heavy whipping cream
Instructions
Heat a large skillet on a medium high heat.
Add 2 tbs. butter and cook until foamy.
Add the olive oil and heat until hot blending the butter and oil together.
Add the onions and cook until they are translucent, and they begin to brown slightly (about 6-8 minutes).
Add the mushrooms and continue cooking for 2-3 minutes or until the mushrooms are soft.
Add the garlic, cooking only until the garlic becomes fragrant (30-40 seconds), being careful not to burn the garlic.
Add the Arborio rice and cook until the rice begins to become golden, stirring constantly (at least 5-7 minutes).
Add the wine and cook for 1-2 minutes, stirring constantly. Allow the wine to reduce to half.
Slowly begin adding the chicken broth. Add ½ to 1 cup at a time slowly, stirring constantly.
Reduce heat to a medium simmer.
As you add broth, stir until it is incorporated into the rice.
Continue adding broth ½ to 1 cup at a time and continue stirring until all the broth has been added.
Cook the rice until it is tender (at least 20-25 minutes) stirring constantly.
Slowly add the cream, stirring constantly.
Continue simmering and stirring until the risotto creams. It will be thick, and the grains of rice will have softened completely. If not, keep simmering and stirring until it has.
As a finishing touch, a tablespoon of butter can be added. Allow butter to melt, then incorporate it into the mixture.
