RECIPE
Wild Mushroom Risotto
(adapted from Bon Appetit, Dec. 1999 with inspiration from Fred Groth of Hello Cello)
Chicken or vegetable stock: About 24 oz (1.5 tetra packs). You may not use it all, but warm a little extra so you won't run out while you're making the risotto. I prefer the flavor of chicken stock.
3 tablespoons unsalted butter
3 tablespoons olive oil
2 chopped shallots
1 pound assorted wild mushrooms (I used the MYCOPIA Chef's Sampler available at G&G, Olivers, Whole Foods plus a handful of oyster and shiitakes)
1 cup arborio rice (risotto rice)
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese
About 4-6oz triple cream brie (I used Rouge et Noir) with rind cut off
Optional: White truffle oil or white truffle salt (available at Dean & Deluca)
In a large saucepan, heat the broth to a simmer. Reduce to low; cover & keep hot.
In another large saucepan, melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat. Add chopped shallots and saute for about a minute until soft. Add the mushrooms and cook until tender and juices are released (about 5 minutes). Add rice and stir to coat all grains. Add Sherry and simmer until liquid is absorbed, stirring frequently (usually a few minutes, but keep an eye on it).
Add 3/4 cup hot broth and simmer until absorbed, stirring often. Continue adding broth 3/4 cup at a time as it absorbed and continue stirring often. Within about 20 minutes, the mixture will be creamy and rice will be soft. Turn off heat and add cheeses, mix to incorporate.
Top with truffle oil or truffle salt.
Wild Mushroom Risotto
(adapted from Bon Appetit, Dec. 1999 with inspiration from Fred Groth of Hello Cello)
Chicken or vegetable stock: About 24 oz (1.5 tetra packs). You may not use it all, but warm a little extra so you won't run out while you're making the risotto. I prefer the flavor of chicken stock.
3 tablespoons unsalted butter
3 tablespoons olive oil
2 chopped shallots
1 pound assorted wild mushrooms (I used the MYCOPIA Chef's Sampler available at G&G, Olivers, Whole Foods plus a handful of oyster and shiitakes)
1 cup arborio rice (risotto rice)
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese
About 4-6oz triple cream brie (I used Rouge et Noir) with rind cut off
Optional: White truffle oil or white truffle salt (available at Dean & Deluca)
In a large saucepan, heat the broth to a simmer. Reduce to low; cover & keep hot.
In another large saucepan, melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat. Add chopped shallots and saute for about a minute until soft. Add the mushrooms and cook until tender and juices are released (about 5 minutes). Add rice and stir to coat all grains. Add Sherry and simmer until liquid is absorbed, stirring frequently (usually a few minutes, but keep an eye on it).
Add 3/4 cup hot broth and simmer until absorbed, stirring often. Continue adding broth 3/4 cup at a time as it absorbed and continue stirring often. Within about 20 minutes, the mixture will be creamy and rice will be soft. Turn off heat and add cheeses, mix to incorporate.
Top with truffle oil or truffle salt.
This sounds so delicious! Am adding it to my "must make" recipe pile. Thanks for sharing Heather!