mushroom risotto Recipe
PHOTO PROVIDED BY KELLY AND BRIAN BARTLETT
RECIPE PROVIDED BY KELLY AND BRIAN BARTLETT OF SEATTLE WASHINGTON
INGREDIENTS
2 cups Arborio rice
1/2 lb. chanterelle mushrooms
1/4 cup pine nuts
1 small shallot
1 clove garlic
3/4 cup white wine
5-6 cups beef broth (chicken or veg broth can be substituted)
1 cup micro-planed parmesan (35g)
2 tablespoons finely chopped parsley
1 tablespoon butter
butter/olive oil for cooking
salt and black pepper
METHOD
Bring stock to a simmer on stovetop, reduce heat and keep warm. It is important that you do not use cold liquid.
While stock is warming, slice mushrooms and finely mince shallot and garlic. Set aside.
Toast pine nuts in a 350° oven for 3-5 minutes until light golden brown. Watch closely as they burn quickly. Set aside.
Sauté mushrooms and shallot in butter/oil over medium-high heat until liquid has evaporated and mushrooms are browned. Add garlic in the last 1-2 minutes, careful not to burn it, adding a pat of butter if the pan is too dry. Deglaze the pan with the white wine, scraping up any brown residue on the bottom of the pan. Set aside.
Reduce pan to medium heat, add butter/oil and rice and toast rice kernels, stirring frequently.
Once rice starts to get a little bit of color, begin ladling the hot stock, a scoop at a time, stirring regularly until the rice absorbs the liquid. The liquid should bubble consistently, but not rapidly boil, in order for the rice to cook evenly.
For each addition of stock, cook until mostly absorbed, then add another scoop, repeating until all liquid has been added (this will take 20 to 30 minutes).
Test the rice. It should be soft on the outside but slightly firm in the very center. Use more stock if necessary.
Once rice is done, remove it from the heat and stir in the mushroom mixture, pine nuts, a tablespoon of butter and the cheese. Taste for seasoning, add salt as necessary.
Ladle the risotto onto serving plates; the risotto should not quite hold its shape and a little liquid should seep from the mound.
Garnish with a sprinkle of cheese, parsley and black pepper, to taste.
This is a food pairing provided to go with the Piedmont wine club offering. This recipe was prepared by Kelly and Brian Bartlett, Seattle locals who love food and wine.