Recipe of the Week: Wild Mushroom Risotto
My favorite comfort food of all time is definitely mushroom risotto. The classic preparation technique and use of highly starched variety of imported rice, like Arborio or Carnaroli, results in a rich lush taste and velvety creamy texture. I love using a variety of mushrooms, like baby portobello, shitake and porcini, to maximize the deep earthiness and umami taste in the dish. With the addition of a little minced carrot for sweetness and a pinch of crushed red pepper for a bit of spice, it creates the perfect combination of flavors. In Italy we call risotto “I Piatti della pazienza,” meaning that to prepare it you require a lot of patience. It actually takes 23 minutes of constant stirring to make the perfect risotto. Believe me, all that hard work is definitely worth it after you taste it. I realize that making risotto from scratch can be intimidating for most people, but just follow the easy directions below, turn on your favorite music to set the mood, pour yourself a glass of wine and let the stirring began. Serves eight (Chef tip: Makes sure not to add too much stock at one time or the rice will turn mushy.)
1 shallot, finely minced
1 carrot, thinly sliced
1 stalk celery, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 teaspoons fresh Italian parsley, chopped
2 cloves garlic, minced
1 ounce porcini mushrooms, soaked in white wine for 30 minutes
8 ounces baby portobello mushrooms, sliced
8 ounces shitake mushrooms, sliced
1/8 teaspoon red hot pepper flakes
2 cups raw Arborio or Carnaroli rice
4-5 cups defatted chicken stock
1/2 cup dry white wine
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Heat oil and butter in 12-inch deep skillet. Add shallot and cook until transparent. Add parsley, garlic, carrots, celery, mushrooms and red pepper flakes.
Saute over low heat for five minutes. Add rice and stir for a few more minutes. Add wine and cook five minutes; add hot broth, a little at a time, and cook over low heat until rice is soft and creamy, about 23 minutes.
Season with salt and pepper to taste. Sprinkle with parmesan cheese and serve.