Bluefoot or Mixed Wild Mushroom Risotto with Arugula

Bluefoot Mushroom Risotto with Arugula Recipe | Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Bluefoot or Mixed Wild Mushroom Risotto with Arugula

Risotto, a classic Italian dish, has been embraced by chefs and home cooks around the world for its creamy texture and versatility. This recipe for Bluefoot or Mixed Wild Mushroom Risotto with Arugula is a gourmet twist on the traditional risotto, incorporating the rich flavors of wild mushrooms and the peppery taste of arugula. Perfect for a cozy dinner or a special occasion, this dish is sure to impress with its depth of flavor and elegant presentation.

History

The origins of risotto trace back to Northern Italy, specifically to the Lombardy region, where the abundance of short-grain rice varieties like Arborio provided the perfect base for this creamy dish. Over the centuries, risotto has evolved, with each region of Italy adding its local ingredients and flavors. The addition of wild mushrooms and arugula to risotto is a relatively modern variation, celebrating the foraged and fresh produce available in many parts of the world.

Ingredients

0.25 cup of extra virgin olive oil
8 oz (227 g) of coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
0.25 tsp of coarse sea salt
freshly ground black pepper to taste
0.5 onion or two big shallots, finely chopped
1.5 cups of arborio rice
0.5 cup of white wine
5 cups of water or vegetable stock
0.25 cup of heavy cream
0.33 cup of grated Parmegiano-Reggiano cheese
1 cup of arugula or flat-leaf parsley, washed, dried and minced

How to prepare

Heat a large skillet over medium heat and, when it is hot to the touch, add 0.13 cup of olive oil. Heat the oil until it becomes fragrant but not smoking.
Add the chopped mushrooms and sauté them gently until they are softened, stirring occasionally. This should take around 10 to 12 minutes.
Add salt and pepper to the mushroom mixture and scrape it into a bowl.
In a saucepan, bring water or stock to a boil and keep it simmering.
Wipe the skillet with a paper towel and heat it again.
Add the remaining 0.13 cup of oil to the skillet and heat it over medium heat.
Once the oil is fragrant, add the chopped onion or shallots and reduce the heat to medium-low.
Cook the onion or shallots for 3 to 4 minutes, until they become translucent but not brown.
Add the rice to the skillet and stir to coat it with the oil.
Pour in the wine and cook for 2 to 3 minutes, stirring continuously. Increase the heat to medium if necessary.
Gradually add boiling water or stock to the skillet in 0.5 cup increments, stirring after each addition. Do not add more liquid until the previous addition has been absorbed.
Stir the rice mixture often and avoid adding too much liquid.
After 15 to 20 minutes, the liquid should be absorbed and the rice should be creamy with a slightly chewy center.
Remove the skillet from the heat and stir in the mushrooms, cream, cheese, and chopped arugula or parsley.
Continue stirring until the cheese is melted and all the ingredients are well combined.
Serve the dish immediately.

Variations

For a vegan version, substitute the heavy cream with coconut cream and use a vegan Parmesan cheese alternative. You can also experiment with different types of wild mushrooms, such as chanterelles or morels, to vary the flavors.

Cooking Tips & Tricks

For the perfect risotto, use a heavy-bottomed pan to ensure even heat distribution. Always toast the rice in oil before adding any liquid to help release its natural starches, which contribute to the creaminess of the dish. Add the stock gradually, allowing the rice to absorb the liquid slowly; this process is key to achieving the ideal texture. Finally, stirring constantly is crucial to prevent sticking and to ensure an even cook.

Serving Suggestions

Serve this risotto as a main course, accompanied by a light salad or steamed vegetables to balance the richness of the dish. A glass of white wine, such as a Chardonnay or Pinot Grigio, pairs beautifully with the flavors of the mushrooms and arugula.

Cooking Techniques

The key technique in this recipe is the gradual addition and absorption of stock, which requires constant stirring. This method ensures the rice cooks evenly and releases its starch, resulting in the signature creamy texture of risotto.

Ingredient Substitutions

If bluefoot mushrooms are not available, feel free to use any combination of wild mushrooms. Arborio rice can be substituted with Carnaroli or Vialone Nano rice for a similar texture. For a non-alcoholic version, replace the white wine with additional vegetable stock.

Make Ahead Tips

Risotto is best served fresh, but you can prepare the mushroom mixture and vegetable stock in advance. This will reduce the cooking time and ensure you can serve the risotto promptly after its final preparation.

Presentation Ideas

Garnish the risotto with extra grated Parmegiano-Reggiano cheese, a drizzle of truffle oil, and a few fresh arugula leaves for an elegant presentation. Serve in a warm, shallow bowl to highlight the creamy texture.

Pairing Recommendations

A light, crisp white wine complements the earthy flavors of the mushrooms and the richness of the risotto. For a non-alcoholic option, a sparkling water with a squeeze of lemon provides a refreshing contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a little vegetable stock or water to restore the creamy texture.

Nutrition Information

Calories per serving

A single serving of this mushroom risotto contains approximately 350 calories, making it a satisfying yet balanced option for those monitoring their calorie intake.

Carbohydrates

A serving of this risotto is a good source of carbohydrates, primarily from the Arborio rice, which provides the energy needed for daily activities. Each serving contains approximately 45 grams of carbohydrates, making it a fulfilling and energy-boosting option for a main meal.

Fats

The fats in this recipe come from the olive oil, heavy cream, and Parmegiano-Reggiano cheese. These ingredients contribute to the rich flavor and creamy texture of the dish. In total, a serving contains about 15 grams of fat, including both saturated and unsaturated fats.

Proteins

This risotto offers a moderate amount of protein, mainly from the Parmegiano-Reggiano cheese and the mushrooms. Each serving provides approximately 10 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

The mushrooms, arugula, and parsley in this recipe are excellent sources of vitamins and minerals, including Vitamin D, iron, and potassium. These nutrients support bone health, blood pressure regulation, and immune function.

Alergens

This recipe contains dairy (heavy cream and cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies. It is also gluten-free, as Arborio rice does not contain gluten.

Summary

Overall, this Bluefoot or Mixed Wild Mushroom Risotto with Arugula is a nutritious dish that balances carbohydrates, proteins, and fats. It is rich in vitamins and minerals, making it a wholesome choice for a main meal.

Summary

This Bluefoot or Mixed Wild Mushroom Risotto with Arugula is a luxurious dish that combines the earthy flavors of wild mushrooms with the creamy, comforting texture of risotto. Perfect for a special occasion or a gourmet home-cooked meal, it is both nutritious and delicious. With tips for preparation and variations, this recipe can be adapted to suit different tastes and dietary needs, making it a versatile addition to any cook's repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bluefoot or Mixed Wild Mushroom Risotto with Arugula. It was a chilly autumn day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, I stumbled upon a worn, stained page that contained the recipe for this unique dish.

The ingredients were simple yet elegant – arborio rice, chicken or vegetable broth, a medley of wild mushrooms, arugula, Parmesan cheese, white wine, butter, and shallots. The method seemed straightforward, but the combination of flavors intrigued me. I had never cooked with Bluefoot or Mixed Wild Mushrooms before, and the thought of incorporating them into a creamy risotto was both exciting and daunting.

I decided to give it a try, and set out to gather the necessary ingredients. I made my way to the local farmer's market, where I found a beautiful assortment of fresh wild mushrooms – Bluefoot, chanterelles, porcini, and shiitake. The vibrant colors and earthy aroma of the mushrooms captivated me, and I knew that I was in for a culinary adventure.

Back in my kitchen, I began the process of preparing the risotto. I sautéed finely chopped shallots in a generous amount of butter until they were translucent, then added the arborio rice and stirred it until it was well coated. Next, I poured in some white wine and allowed it to simmer until it had been absorbed by the rice.

Then came the crucial step – adding the broth, one ladleful at a time, and stirring constantly until the rice had absorbed each addition. This process required patience and attention, but the reward would be a creamy, velvety risotto that would showcase the flavors of the mushrooms and arugula.

As the risotto cooked, I prepared the wild mushrooms by cleaning them and slicing them into bite-sized pieces. I then sautéed them in a separate pan with a bit of butter until they were golden and fragrant. The mushrooms released their rich, earthy aroma, and I couldn't wait to add them to the risotto.

Finally, it was time to combine all the elements. I folded the sautéed mushrooms into the risotto, along with a handful of fresh arugula and a generous sprinkle of Parmesan cheese. The colors and textures of the dish came together beautifully, and I knew that I had created something truly special.

I ladled the risotto into bowls and garnished each serving with a drizzle of high-quality olive oil and a sprinkle of freshly ground black pepper. The first bite was a revelation – the creamy rice, the meaty mushrooms, the peppery arugula, and the sharp Parmesan cheese all danced on my palate, creating a symphony of flavors that I had never experienced before.

As I savored each spoonful, I thought back to all the recipes that I had learned over the years – from my grandmother, from cookbooks, from friends and family. Each one had contributed to my culinary repertoire and had shaped me into the cook that I was today. And this recipe for Bluefoot or Mixed Wild Mushroom Risotto with Arugula was a testament to the joy and satisfaction that cooking brought into my life.

I knew that I would treasure this recipe and pass it down to future generations, just as my grandmother had done for me. Cooking was not just about feeding the body – it was about nourishing the soul, creating memories, and sharing love and laughter around the table.

And as I sat there, savoring my delicious risotto, I felt grateful for all the experiences and people that had shaped my culinary journey. I knew that there would always be new recipes to discover, new flavors to explore, and new stories to tell – and I couldn't wait to see where the kitchen would take me next.