Another of the goodies Victor brought back from London was a kilo of Vialone Nano rice.  Vialone Nano is a short-grained rice from the Veneto region of Italy. Nano means dwarf – and it is able to absorb twice its weight in liquid.  It makes for an incredibly rich risotto.

I picked up an assortment of mushrooms at the grocery store today, boiled a chicken just to get fresh stock, and went to work.

I hate to say how easy risotto is to make, because I really do want people to think I slaved over this meal.  But…  I didn’t.  It was done in less than 30 minutes.

Mushroom Risotto

  • 1/2 onion, chopped fine
  • 1 large clove garlic, minced
  • 1 pound assorted mushrooms (chantrelles, crimini, oyster, porcini, etc…)
  • 1 cup risotto rice (vialone nano, carnaroli, arborio…)
  • 1/2 cup white wine
  • 3 cups hot chicken stock
  • 3 oz pecorino romano, shredded
  • 1/4 cup parsley, minced

Wilt onion and garlic in a mixture of butter and olive oil.  Add 2/3 of mushrooms, and saute until browned.  Add rice and saute until translucent.

Add 1/2 cup white wine and stir into mixture until almost fully evaporated.  Add broth 1 ladle at a time – about 4oz – stirring until broth is almost fully incorporated before adding next.  after 2 cups have been added, add remaining mushrooms.  You may use 2 1/2 to 3 cups of broth, total.

When rice is almost fully cooked – al dente – remove from heat.  Stir in cheese and parsley.  Check for seasoning and add salt and pepper, as desired.

Drizzle with white truffle oil, if available.

I do have to admit this came out good.

And to make it even better, Victor made stuffed artichokes to go along with it!

Victor’s Stuffed Artichokes

  • bread crumbs
  • grated parmesan cheese (Maybe 3 bread crumbs to 1 cheese.  Don’t be cheap with the cheese.)
  • Italian seasoning
  • red pepper flakes
  • salt and pepper

Trim outer leaves.  Mix all ingredients.

Liberally stuff the breadcrumbs into the artichokes.   Pull the leaves out a bit and really go for it.

Drizzle with olive oil and steam for 35 to 45 minutes.

Drizzle with olive oil again just before serving.

It really was the perfect meal – and there’s leftovers for lunch!