Few things seem to strike fear in the heart of the home cook like cooking risotto. But it shouldn’t. It’s actually very easy and doesn’t take as long as many people think. If you can watch it for 25-35 minutes, you’re good. And the rich comforting flavors of this risotto will be perfect for the fall temperatures that are on the way!
Our farmers market was full of oyster mushrooms this weekend so we decided to kick up basic risotto with about ¾ of a pound of fresh mushrooms in a creamy leek mixture. Serve as a side or main dish. We topped it with sliced pork loin, kindly given to us by Chef DeAlejandro of the Crown & Goose, which we grilled for a few minutes until medium-well.
Begin with the leek/mushroom mixture which can be made up to a day ahead, just reheat prior to combining with the risotto.
Then, it’s time for the part that everyone thinks is scary… but it’s not. Risotto is luxurious. And contrary to popular belief, you do not have to watch it like a hawk for hours on end. It takes about 30 minutes and you’re set.