Saturday, January 14, 2012

Smoked Gouda and Mushroom Risotto

If you're in the mood for something rich and over-the-top, you've found the right recipe. I served this insanely decadent side dish with a big and juicy steak. It seemed like the obvious choice. I listed the amount of gouda as 1/2 - 1 cup because it really depends on individual taste. Smoked gouda is a bit strong though, so start low and add more to taste. I added a bit too much. It was stilly tasty but a little bit strong.

Risotto is also a great way to keep the kids busy. If you have a tiny toddler lingering around, as I usually do, go ahead and put her in charge of stirring, she will be thrilled. If you have a tiny newborn lingering around as well, that's simply because daddy packed him into the kitchen in hopes of distracting you with tiny-baby-cuteness so daddy could sneak a bite. Works every time.....

Note: I went a little heavy on the cheese so your risotto will probably be a bit more loose than the one above.

Smoked Gouda and Mushroom Risotto
Serving Size = 3
  • 2 cups warm broth (I used homemade turkey broth, but chicken, beef or mushroom works)
  • 2/3 cup Arborio rice
  • Salt
  • 6 large mushrooms, thinly sliced (button)
  • 3 garlic cloves, minced
  • 1/2 cup - 1 cup smoked gouda
  • 1/4 cup freshly grated Parmesan (if you only have the Parmesan in the green can, then skip it or add a tablespoon or so)
  • 2 tablespoons butter
  • 2 tablespoons oil oil (EVOO)
  1. Saute the mushrooms on medium in 1 tablespoon of oil and 1 tablespoon of butter (use a pan big enough to keep from crowding the mushrooms too much). Remove to a plate and set aside.
  2. The pan shouldn't have much oil or butter left so add 1 tablespoon of butter and 1 tablespoon of oil. Add the garlic, stir, and then add the rice and stir again. Cook the rice for about 2 minutes.
  3. Turn the heat down a bit to medium low and add 1/2 cup of broth, let it cook. When most of the liquid has absorbed (you should be able to drag your spoon through the rice and you'll see the bottom of the pan for several seconds before the liquid and rice close it up again), add another 1/2 cup and stir and so on (add a bit of salt during this process if you want). 
  4. When the rice is done it will be very creamy (not dry but not running-all-over-the-plate liquid-y either). Add the mushrooms, gouda, and Parmesan. Stir well, taste and serve. (takes roughly 30 minutes to make)


Annie said...

We love smoked gouda, so I can't wait to try this recipe!

Elpiniki said...

Mushrooms arent my thing but this cheese risotto looks amazing!

April @ The 21st Century Housewife said...

There's some really interesting flavours in this risotto. I can just imagine how delicious it tastes with the earthy taste of the mushrooms playing off the smokey taste of the gouda. Yum! Thank you for sharing this lovely recipe with the Gallery of Favorites.

Zoe said...

Anything with mushroom is a winner in my family and this risotto dish looks very yummy.

France@beyondthepeel said...

Hi Elsa, I love that you incorporated somked gouda. I bet it lends such a dynamic taste and texture.

Bake Up, Little Suzy said...

That looks delicious! I make a similar risotto, but with smoked mozzarella, and I top it with sliced steak. I'll have to try it with smoked gouda next time.

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