Mushroom, Shallot, Risotto
You’ll need:
- 1 1/2-cups arborio rice
- 48-oz chicken stock
- 1/2-cup dry white wine
- 1/2-cup of chopped shallots
- 8-oz of baby Bella mushrooms washed and sliced
- 3-tbs unsalted butter room temp
- 2-tbs extra virgin olive oil
- 1/2-cup fresh grated Parmesan
- 1/2-tsp salt
- 1/2-tsp pepper
Directions:
- Bring the stock to a boil in a saucepan and place on simmer to keep hot
- In a large saucepan, heat the olive oil add saute the chopped shallots and mushrooms till the mushrooms are tender and done 5 minutes. Remove to a plate
- Add 2-tbs of olive oil to the saucepan and when shimmering add the rice and stir it briskly with a wooden spoon so that the grains are coated with the oil and until there is a slightly nutty aroma. Do not let the rice brown, stir the whole time
- On a med-low heat still stirring add the wine and stir until all the wine is absorbed and evaporated
- Add a ladle (1/2-cup) of hot chicken stock to the rice and stir until the liquid is fully absorbed, you can adjust the heat as needed. Don’t rush this part.
- As soon as the liquid is absorbed add a ladle of stock while stirring the rice. As the risotto cooks you will see it slowly become creamy this is the starch from the rice being released.
- Keep adding the stock until the rice is tender to the bite and still a little firm. You may not have added all the stock, that is fine. If you have added all the stock and the rice is still crunchy you can add a little water and stir.
- Remove from the heat and stir in the butter, the parmesan cheese, salt, pepper, mushroom and shallots.
- Serve immediately with more grated cheese.
The key to making risotto is to stay with the pot and continue to stir the whole time. It will take about 20 minutes start to finish. The heat should be high enough to keep the process moving along but not too hot as you don’t want to burn the rice.
Daniel Mancini
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