Oscar Wilde says, “It is absurd to divide people into good and bad. People are either charming or tedious.” True for people, true for food. Risotto has a reputation of being tedious but once you get to know her, she is really quite charming.

You a mushroom fan? If so, you can go as fancy as your budget allows. The creminis in this recipe are pretty tasty, though. I recommend you splurge on the truffle oil. A drizzle at the end adds a depth of flavor that can be achieved no other way.

Think there is nothing fun about fungus? Substitute asparagus, artichokes, broccoli, butternut squash, greens, squashes, peppers, whatever… rice is great at making friends.

Clean mushrooms with a damp paper cloth:

Saute with onion and garlic until translucent and moisture is released:

Add rice and cook 2-3 minutes, to coat rice with oil and toast slightly:

Add broth, 1 cupful at a time, until the rice soaks up the liquid. Repeat until rice is al dente, about 20 minutes:

Mushrooms, parmigiana, truffle oil, and butter… rice you look so nice.

Mushroom Risotto

2 tablespoons olive oil
1 medium yellow onion, chopped small
1 pound cremini or other assorted mushrooms, cleaned and sliced
2 cloves garlic, minced
2 cups aborio rice
1/2 cup dry white wine
8 cups vegetable broth
1/2 cup fresh or frozen peas
1/2 cup grated parmigiano reggiano
2 tablespoons butter
truffle oil
parsley

Heat vegetable broth until it begins to simmer and keep it warm on the stovetop. Add olive oil to large skillet and heat over medium. Add onion and saute until translucent and they begin to release their liquid, about 5 minutes. Add mushrooms and cook until mushrooms release their liquid, another 2-3 minutes. Add garlic and saute 30 seconds. Add rice and stir 2 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon fresh black pepper. Add white wine and cook until reduced, about 3 minutes.

Begin to add warm stock 2 cups at first, then 1 cup at a time after that waiting until it is absorbed before adding more. Stir for the first ten minutes, but the rest of the time the dish does not have to be so closely monitored. Stir as needed, making sure no rice sticks to the bottom of the pan, the grains are cooking evenly, and liquid is not entirely absorbed. After twenty minutes begin to taste the rice. It is done when the rice is al dente. Add peas, parmesan cheese and butter. Stir to combine and taste for seasoning. Serve warm and top with additional parmesan, truffle oil, and parsley.