Almost two years ago, I posted a recipe for mushroom risotto. It was absolutely delicious, except for one small problem: it was impossible to photograph. (Check out the post — the only good photo I could get was of the grated parmesan cheese).
But with fall right around the corner, I couldn’t resist trying again — especially with my beautiful Noritake dishes! And sure enough, throw risotto in a gorgeous bowl and under some great natural light, and the photos don’t turn out half bad.
I used Noritake’s ColorWave place setting in green for this dish, and I love the square pattern. Lately I’ve been partial to more modern-feeling designs, and I love that this one is timeless but still so contemporary and chic. For my scallop dish, I mixed two patterns (the brown and white), and I did the same thing here — the bowl is from the Kealia collection, and it pairs perfectly with the ColorWave plates.
And remember, if this (or any other!) pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!
Baby Bella Risotto
4 cups vegetable stock (substitute chicken stock if desired)
2 tbsp olive oil
2 cups short-grain brown rice
1 shallot, minced
1/2 leek, white portion only, sliced
1/2 pound baby bella mushrooms
1/2 stick butter, cut into pieces
1 cup grated Parmesan
Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated. Toast for 1 minute, or until grains are aromatic. Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.
Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice. Add the mushrooms after about 20 minutes. Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy. When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.