Chef Hannah Cook of Coming Home Personal Chef Services demonstrated this elegant risotto at the Market to Table cooking event. Creamy and deeply flavorful, this classic Italian rice dish is made with Arborio rice simmered in stock and white wine, enriched with butter and Parmesan, and finished with fresh herbs and sautéed mushrooms. Comforting and earthy, it’s a dish that feels both rustic and refined.
INGREDIENTS:
48 oz. chicken stock or vegetable stock
2 cups Arborio rice
3 tablespoon butter
1 tablespoon olive oil
1 shallot
1/2 cup white wine
8 fresh thyme sprigs
Handful of fresh chives, parsley, or oregano
1 lb. mixed mushrooms
8 oz. baby bella mushrooms
3 cloves fresh garlic
1 cup grated Parmesan cheese
1 Meyer lemon
Salt and pepper, to taste
METHOD:
Tear or slice mixed mushrooms into bite-sized pieces; set aside. Finely chop baby bella mushrooms (by hand or food processor). Mince garlic and finely dice the shallot. Strip thyme leaves from stems.
Heat 2 tablespoons butter and olive oil in a large pan over medium heat. Add baby bella mushrooms and cook 5 minutes until softened and liquid has evaporated. Stir in shallot and garlic; cook 2–3 minutes until fragrant and lightly golden.
Stir in Arborio rice and cook 2 minutes, stirring often, until lightly toasted. Deglaze with white wine; stir until absorbed.
Add stock, 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Season with about ½ teaspoon salt to start; adjust as rice cooks. Continue until rice is creamy and tender (18–22 minutes), then stir in most of the thyme.
Meanwhile, in a separate pan, heat 1 tablespoon butter. Add 1 garlic clove and mixed mushrooms. Cook 8–10 minutes until golden and tender. Season with thyme, salt, and pepper.
Stir Parmesan and fresh herbs into the risotto. Top with sautéed mushrooms and finish with Meyer lemon zest. Serve warm and enjoy.
YIELD: 8 servings
SOURCE: Recipe by Chef Hannah Cook from Coming Home Personal Chef Services
