Chef Hannah Cook demonstrated this delightful recipe at the Market to Table cooking event. Mushroom risotto is a creamy and flavorful Italian rice dish made with Arborio rice cooked in a savory chicken broth and white wine, and features sautéed mushrooms. Enriched with butter, Parmesan cheese, and aromatic herbs, this risotto makes a luscious, comforting, and earthy-flavored meal.
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:
Pull apart mixed mushrooms or thinly slice them into bite-sized pieces. Set aside.
Chop baby bella mushrooms until finely diced or chop in a food processor until small pieces are remaining.
Mince garlic cloves and slice shallot into small diced pieces. Pull thyme leaves from the stem, and set aside.
Melt butter and olive oil in the pan until fully melted and swirl together. Add the chopped baby bella mushrooms and cook for 5 minutes until the liquid has cooked out and the mushrooms are soft and tender.
Add the shallots and garlic and cook for 2-3 minutes over low-medium heat until fragrant and the garlic starts to get golden.
Add the arborio rice and toast for 2 more minutes, stirring frequently. You will hear it sizzle slightly, if it starts to get golden or browns too quickly, turn the heat down.
Deglaze the pan with the white wine and stir until the alcohol has cooked off and the liquid is fully absorbed. Add 2 cups chicken or vegetable stock and stir regularly until the broth has absorbed. Continue adding the liquid a bit at a time and stir frequently. Start with 1/2 teaspoon salt and stir to incorporate. Taste as you go once the rice is getting cooked to adjust for salt and seasoning.
Continue adding liquid until your preferred consistency; some like it a bit more al dente with a slight bite and others prefer it fully softened. Add most of the thyme leaves and stir.
While the risotto is cooking, in another pan add a tablespoon of butter or oil. Add 1 chopped garlic clove and the mixed mushrooms and cook for 10 minutes or so, until the water has cooked out of the mushrooms and reabsorbed back in. They should start to look golden and semi-translucent in the middle. Add thyme leaves, salt, and pepper to taste.
When the risotto is finished cooking and the texture is soft and creamy, add the parmesan cheese and extra chopped herbs if desired, and stir. Top with the sauteed garlic mushrooms and zest the Meyer lemon over the top. Enjoy!
YIELD: 8 servings
SOURCE: Recipe by Chef Hannah Cook from Coming Home Personal Chef Services
