Three Mushroom and Parmesan Risotto
Prep Time: 10 minutes
Cook Time: 35 minutes
Skill level: Intermediate-Advanced
What you will need:
6 cups Vegetable broth stock
3 tablespoons olive oil
4 cups Portobello mushrooms, thinly sliced
12-18 pound white mushrooms, thinly sliced
8 whole or sliced chanterelle mushrooms
2 shallots, diced (or white onion cut however you want)
1 1/2 cups Arborio rice
1/2 cup dry white wine (I like chardonnay or German Riesling)
Kosher/rock salt to taste
freshly ground black pepper to taste
4 TBS butter
1/3 cup freshly grated Parmesan cheese (or other sharp cheese you like)
Directions:
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the portobello and white mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Spread whole or sliced chanterelle mushrooms on a baking sheet and lightly salt, bake at 350 for the entire time it takes you to make the risotto. The desired effect is a crispy dried mushroom to add as garnish.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale translucent, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 30 minutes.
Take crispy chanterelles out of the oven and set aside.
Remove from heat, and stir in mushrooms with their liquid, butter, and Parmesan. Season with salt and pepper to taste. Top with crispy chanterelles
Supposted to serve 6 but I divide into 4 portions
