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Wild Mushroom Risotto
Posted By admin On June 8, 2010 @ 1:52 am In Entrees | 1 Comment
— Serves 4
Recipe courtesy of Luisa’s Catering [1]
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
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.
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[1] Luisa’s Catering: http://www.luisascatering.com/
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