This was one of those recipes I had to make while Branden was out of town because he hates blue cheese. He has a complete aversion to both the taste and smell of the stuff which I find quite sad because I love it, especially when its accompanying a good steak. Yum.
I have just a couple things to say about the original recipe. Too many onions and not enough mushrooms. Don’t get me wrong, I love onions (and usually use more than what’s called for) but I felt like there were just as many onions as noodles in this dish. On the flip side, I didn’t feel like there was enough mushrooms. I wanted more. So what you’re seeing below is the recipe with my adjustments. Aside from my tweaks, this was a really good fall-flavored pasta that I will be making again…when Branden is out of town.
- 1 lb. uncooked pennette (small penne)
- 1 TBS olive oil
- 5 c. thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
- 3 c. vertically sliced onion
- 4 garlic cloves, minced
- 1 tsp. chopped fresh sage
- 1 (12-ounce) can evaporated milk
- 1 1/2 TBS cornstarch
- 1 1/2 TBS cold water
- 1/2 c. (2 ounces) crumbled Gorgonzola cheese
- 1/2 c. canned pumpkin
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. white pepper
- 1/8 tsp. grated whole nutmeg
- Fresh sage sprigs (optional)
Cook pasta according to package directions, omitting salt and fat. Keep warm.
Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
Adapted from Cooking Light
This recipe has been calling my name for weeks. I don’t know why, but I kept coming across it when looking through cookbooks lately, so when I found a fresh wild mushroom mix (something that I can’t usually find without driving 30 minutes or so), I knew that it was fate.
This is a delicious dinner for two that’s really filling! Branden was loving the portion size which is shockingly large seeing as there’s only 3/4 c. of rice used. You can also make this same recipe and serve it as a side (4-6 portions). Make sure to use quality chicken stock and a good dry wine as these will boost the flavors. I served my risotto with fresh sourdough bread that I brushed with truffle oil and stuck underneath the broiler until toasted. I also topped the dish with fresh parsley, fresh shredded parmesan, and drizzled with white truffle oil for some added earthiness.
Is your mouth watering yet?! Mine sure is!!
Wild Mushroom Risotto
- 3 1/2 cups chicken stock
- 2 1/2 tablespoons olive oil
- 1 small onion diced
- 8 oz. wild mushrooms, rinsed and sliced
- 4 garlic cloves minced
- 3/4 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup, plus 2 tablespoons shredded parmesan cheese
- 1 tsp fresh thyme
- 1 tablespoon butter
- kosher salt and fresh ground pepper
Bring the stock to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover and keep the stock hot.
Heat the oil in a large heavy bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 more minutes. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, about 2-3 minutes. Add 3/4 cup of the hot stock, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot stock 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy. This takes about 30 minutes.
Stir in the 1/4 cup parmesan cheese, thyme, and butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and fresh ground pepper.
Divide the risotto between two large bowl and sprinkle with remaining 2 tablespoons parmesan cheese, fresh parsley and truffle oil. Serve immediately.