classic mushroom risotto

ingredients

2 tsp butter
1 cup of diced onions
1 tsp minced garlic
1/4 cup of fresh sage, chopped
2 cups of wild mushrooms (Chantrelles or any strong tasting)
2 cups of Italian arborio rice
1/2 cup of white wine (Chardonnay cooks out well)
4 cups of chicken stock
1 cup of heavy cream
1/4 to 1/2 cup of Parmesan cheese, grated.
Salt and pepper

method

At a low temperature, using a wooden spoon to stir, melt butter and sweat the onions, garlic, and sage until almost clear; do not burn. Add the mushrooms and saute until lightly coloured (ie: usually takes about 4 minutes, they’ll get a little brown.) Add the arborio rice, and once the grains look slightly transparent, season with salt and pepper, to taste.

Deglaze the pan by adding the white wine and stir, rubbing the pan clean. Add enough chicken stock to cover the rice with 1/2 inch of liquid and let simmer; stir frequently, and when the rice has absorbed most of the liquid, add more chicken stock. Repeat process when more liquid is needed.

This part may take up to 45 minutes. Stir slowly and almost continuously. When the rice is 90% cooked (it’s still got a little bite to it or al dente) add the heavy cream and Parmesan cheese and continue cooking until the rice is creamy and thick enough to make a slight “mound” on a plate — not too loose, and not too thick.

The reason it takes 45 minutes to make this dish, it that you’re essentially releasing the starches inside the arborio rice, which absorb all the flavors and become “one with pot” so to speak. The rice will have absorbed the very soul of your ingredients and if made correctly, you WILL see God. 🙂

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