Guest Post: Mushroom Risotto by Hey Modest Marce

We have a guest in the kitchen! We’re happy to welcome back Marcella of Hey Modest Marce and she’s back with another tasty dish. She brings vibrant flavours to a stunning, crowd-pleasing tart.

Marcella here, the creator behind the lifestyle blog Hey Modest Marce. While I work full time as a freelance photographer, the blog is where I share all my latest creations in the kitchen & design projects around the house. We recently left Toronto to move to the country in the town of Fonthill, located in the region of Niagara. While most of our spare time is spent in the kitchen, I love hiking the trails with my dog Buddy Holly. We are fortunate enough to live right next to a beautiful forest full of trails!

Risotto is one of my favourite dishes to make for dinner. It is a little on the fancy side, but so simple to make. All you really need is a pot of stock, wooden spoon for stirring the rice & a glass of your favourite white wine to sip on. One glass for the dish & one glass for the chef! I chose to use beef stock in this particular risotto as I like how the flavour pairs with the earthy mushrooms. While I used all cremini mushrooms feel free to use any variety you can get your hands on!
 Mushroom Risotto
Prep Time: 10 minutes | Cook Time: 45 minutes

6 cups beef stock
2 tablespoon butter
2 tablespoon olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
2 cups cremini mushrooms, thinly sliced
1½ cup Arborio rice
3/4 cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper, to taste

1. Heat beef stock in a large pot over low heat.
2. In a separate skillet over medium-low heat add the butter, oil, onion, garlic & mushrooms. Season with salt & pepper.
3. Cook until the onions are softened & the mushrooms are cooked.
4. Add the rice & cook until the rice begins to turn translucent. Pour in the wine.
5. Turn skillet down to low heat & add a ladle full of chicken stock. Once the stock is absorbed add another ladle full stirring in between each addition. Continue adding the stock until the rice is fully cooked throughout (about 6 cups of stock).
6. Finish off by stirring in the parmesan cheese & a touch of cracked black pepper. Serve immediately.

If you’re getting the girls together this weekend, make sure this fragrant tart is on the menu! It’s a fantastic finger food to help feed a crowd. A big thanks to Marce for joining us in the kitchen!! Watch for another tasty recipe from her, coming this summer. 


Be sure to follow along with Marcella online at Hey Modest Marce, as well as Twitter, Pinterest and Instagram!

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