La Cocotte Verte

— Serves 4

Recipe courtesy of Luisa’s Catering

If you’re looking for an indulgent dinner, this has got to be it. Luscious, plump grains of rice are coated with butter, slowly cooked in roasted chicken stock and finished with wild mushrooms, truffles and a dash of cream to create one of the most heavenly risottos you will ever experience.

*Items marked in green are available from The Gourmet Corner.

Suggested wine pairing: Saumur Rouge, Reserve des Vignerons 2008

Ingredients

• 1/2 pound wild mushrooms
• A few sprigs of fresh thyme
• 2 Tbs olive oil
• 2 large cloves garlic, minced (divided)
• Kosher salt & freshly cracked white pepper, to taste
• ¼ cup dried forest mushrooms, rehydrated in hot water, drained, finely chopped
• 2 Tbs Échiré unsalted butter
• 2 small shallots, minced
• 1 ½ cups carnaroli rice
• ½ cup dry white wine
• 4 cups homemade chicken stock or 1 package “More Than Gourmet” Jus De Poulet Lie Gold – Roasted Chicken Demi-glace whisked into 4 cups boiling water
• Splash of heavy cream
• ¼ cup fresh parsley, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• Black truffle, shaved, or truffle oil to taste (optional)

Directions

Preheat oven to 400 degrees. Toss the mushroom with olive oil, half of garlic, salt, pepper and a couple sprigs of thyme and lay them out on a non-stick baking sheet. Roast for 10-15 minutes, until they begin to caramelize. Remove from oven and set aside.

Bring the stock to a simmer and keep it over very low heat.

In a deep, heavy saucepan, melt butter over medium low heat. Sauté the shallots with remaining garlic, season with salt and pepper, stirring until soft and clear. Raise the heat to medium and add the rice. Cook for about three minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain. Add the wine and cook, stirring until it is absorbed.

Begin to add the stock one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next.

After all of the stock has been added, add in the chopped re-hydrated mushrooms, remaining thyme leaves and half the parsley.

Remove pan from the heat and fold in the cream and cheese. Add shaved black truffle/truffle oil if using. Allow the risotto to rest for a couple of minutes. Taste and adjust seasonings if needed.

Note: When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Be careful not to overcook it or it will be mushy.

Plating

Place a large spoonful of risotto in center of plate. Top with roasted mushrooms, additional parmesan and parsley.

Tags: mushrooms, onions, rice, risotto, truffles

This entry was posted on Tuesday, June 8th, 2010 at 1:52 am and is filed under Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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