Gourmet Risotto with Mushrooms
Risotto
- EVOO, butter
- 2 medium sweet onions, chopped
- 4 cloves garlic, chopped
- Arborio rice
- heavy cream
- lobster mushrooms
- shiitake mushrooms
- chicken stock, mushroom stock
- white wine
- sun-dried tomatoes (dried, not in oil)
- marjoram, chopped
- shredded roasted pork (this was a sweet tasting product procured from Whole Foods market)
If you’ve made risotto before, it’s the same basic idea here. Start with a mixture of fat and your onions… cook them down until they begin to take on a caramel color. Add chopped shiitake stems and garlic. Then, add the rice, stirring in the fat for 5 minutes before adding liquid.
The first liquid added is a 1/4 cup of white wine, just about any one will do. Then, layer on the flavor with alternating additions of chicken, then mushroom stock. At one point we also added water so it wasn’t too rich.
Near the middle of the cooking we added chopped sun-dried tomatoes, and then added the mushrooms. We had, by weight, about 70% lobster mushrooms and 30% shiitakes. With 5 minutes remaining, add the shredded pork. This kind of dissolved throughout the risotto and enhanced the flavor with the “meatiness” of the concoction. It’s very likely in-authentic, but it was delicious.
Towards the end, round it off with a touch of cream and a fresh sprinkle of marjoram.
If you had it on hand, and wanted to really go a step beyond, shaved parmesan cheese would have been delightful on top, served tableside.
Starter
We started the meal with something else in the Italian spirit, ripe sweet tomatoes, microbasil, and fresh cheese with prosciutto di parma.
Dress the cheese and tomatoes with salt and pepper, the whole lot with a syrupy balsamic and your best EVOO.
One Response to “Gourmet Risotto with Mushrooms”
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xs
Said this on October 31st, 2008 at 2:54pm:Messy chef does have a knack for making excellent risottos. They are always very flavorful, perfect one-pot comfort food as we are entering the winter season. Aside from this mushroom, the Lemon risotto with shrimp is also my favorite.