| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 15g | 5g | 32g |
| sugars | fibre | protein | salt |
| 3g | 2g | 10g | 0.8g |
There’s a heartwarming magic to creating a dish that draws from the different sides of your heritage. Much like the dishes my Irish grandparents would prepare, crafting a delectable version of a Mushroom and Costmary Risotto recipe is more than just following a list of ingredients. It’s an act of love and a culinary journey where east meets west and tradition meets innovation.
Each spoonful of this risotto brings back the memory of Boston’s seashore with its earthy mushrooms hinting at the aroma of the ocean’s bounty. The lightly citrusy sweet taste of costmary, on the other hand, reminds me of soothing Irish meadow after a gentle summer rain. This dish is a sensory adventure that bridges my New England home with my Irish roots, satisfying both my nostalgia and my palate.
The Taste of Comfort
As a proud Bostonian with a deep-rooted Irish background, I’m drawn to recipes that tastefully combine home-cooking and gourmet sophistication. This Mushroom and Costmary Risotto certainly falls into that much-loved category. Its rich depth of flavor, provided by the combination of soft onions, fragrant garlic, aromatic costmary, and a generous scattering of fresh parsley, offers a comforting heartiness reminiscent of childhood meals.
The richness of parmesan cheese and the smooth finish of butter lend an opulent touch, turning an everyday dinner into an unforgettable meal. It’s hard not to love a recipe that comforts the soul while also impressing the taste buds.
A Nutritious Symphony
Beyond its flavor and emotional depth, this dish is also incredibly nutritious. It packs a well-rounded punch of vitamins, antioxidants, and fiber. Onion and garlic are known for their immune-boosting properties, while the mushrooms provide a wealth of nutrients that support heart health, such as B vitamins, selenium, and potassium. Costmary, while being a delightful addition to the taste, is also a powerhouse of beneficial properties, being a known digestive aid and a source of natural antioxidants. (source)
Paired with a glass of white wine, this Mushroom and Costmary Risotto could easily stand as a meal on its own. However, if you’re looking for a fuller dining experience, our risotto pairs well with seared scallops, oven-roasted chicken, or a lovely arugula salad. Regardless of how you choose to enjoy this recipe, you’re in for a treat.
Each time I prepare this dish for Laura and our little boy, I’m not just making a meal – I’m creating a moment, a memory, a piece of our family’s continuing culinary story. With this Mushroom and Costmary Risotto recipe, every dinner can feel like an occasion.
What You’ll Need
- 4 cups of vegetable stock
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 1 and 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 1/2 cup of freshly grated Parmesan cheese
- 2 tablespoons of unsalted butter
- Salt and freshly ground black pepper to taste
- 1/4 cup of chopped fresh costmary
- 1/4 cup of chopped fresh parsley
Method
Step One
Begin by pouring the 4 cups of vegetable stock into a saucepan and bring it to simmer over a medium heat, then reduce the heat to low.
Step Two
While the stock is heating, take a large, deep pan and heat the 2 tablespoons of olive oil over a medium heat. Add the finely chopped large onion to the pan and sauté until the onion is transparent.
Step Three
Add the 2 cloves of minced garlic and 1 pound of sliced mushrooms to the pan, stirring often until the mushrooms are tender and the juices have evaporated.
Step Four
Add the 1 and 1/2 cups of Arborio rice to the pan and stir it around until all the grains are coated with the oil. Pour in the 1/2 cup of dry white wine and stir continuously until the wine has been fully absorbed.
Step Five
Start to ladle the warm vegetable stock into the rice mixture, only one ladle at a time. Wait until each ladle of stock has been completely absorbed before adding the next one, stirring continuously. This slow addition of liquid is crucial to achieving the classic creamy texture of risotto.
Step Six
Once all the vegetable stock has been absorbed and the rice is tender, remove the pan from the heat. Stir in the 1/2 cup of freshly grated Parmesan cheese and 2 tablespoons of unsalted butter until they melt into the risotto. Season with salt and freshly ground black pepper to taste.
Step Seven
The final step is to stir in the 1/4 cup of chopped fresh costmary and 1/4 cup of chopped fresh parsley. To serve, divide the risotto among plates and garnish with additional Parmesan, costmary and parsley. Enjoy your Mushroom and Costmary Risotto.
