WILD MUSHROOM RISOTTO Recipe
INGREDIENTS:
- 1/3 0.33 0.33cup CUP_USVolumepeanut oil
- 1 1 1large onion, chopped
- 1 1 1large garlic clove, minced
- 2 2 2cups CUP_USVolumearborio rice
- 1 1 1cup CUP_USVolumedry white wine
- 7 7 7Wolfgang Puck® All Natural Vegetable Stock or Wolfgang Puck® Free Range Roasted Chicken Stock, kept simmering
- 3 3 3tablespoons TABLESPOON_USVolumeolive oil
- 1/2 0.5 0.5pound POUNDWeightwild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
- 4 4 4tablespoons TABLESPOON_USVolumeunsalted butter, chilled and cut into small pieces
- 1/2 0.5 0.5cup CUP_USVolumegrated Parmesan cheese
- 1 1 1tablespoon TABLESPOON_USVolumechopped Italian parsley
- Salt and freshly ground black pepper
Instructions for Wild Mushroom Risotto Recipe
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In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, sauté the onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough hot vegetable or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.
Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high, and stir in the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste.
Divide among 4 heated plates and serve immediately. Pass around the remaining 1/3 cup Parmesan cheese for your guests to use as desired.
A lighter red wine like a Beaujolais or young Zinfandel goes particularly well with this risotto. I like the wines of George Duboeuf, the ‘King of Beaujolais’, especially the Moulin-ŕ-Vent. For Zinfandel you might like to see if you can find Dry Creek or Hayward Vineyards, both outstanding award-winners.
RATING:
ABOUT THIS RECIPE
Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
