Mushroom Risotto
By Julia Sullivan from Henrietta Red Restaurant
Images
Serves
Makes 6 servings
Ingredients
- 500 g rice or faro
- 1L water/stock (50%/50%)
- 350 g white wine
- 2 cups Mushroom Duxelle (recipe follows)
- 2 cups sautéed mushrooms for garnish (a mix of oysters, maitakes, shitake, and beech works well here)
- 4 oz. unsalted butter, medium dice
- 1 pt. parmesan, grated with a microplane, 6 tbsp. reserved for garnish
- Salt to taste
- Freshly ground black pepper to taste
- Lemon juice to taste
- 6 tbsp. toasted almonds, chopped (toasted with saly and olive oil)
- ¼-cup chives, minced
- 30 chervil sprigs
- Mushroom Duxelle:
- 40 g shallots, chopped
- 20 g garlic, chopped
- 175 kg mushrooms, minced ( a less expensive variety like cremini ot white button works well here)
- 20 g parsley
- 25 g brandy
Procedure
To make the Mushroom Duxelle: Sweat shallots and garlic in olive oil until translucent.
Add mushrooms, and cook until soft.
Add brandy and parsley, and cook until almost all the brandy is cooked off.
Spread on sheet tray to cool and reserve.
To make the rosotto:: Heat a 6-quart Staub cocotte over medium high. Sweat onion until translucent in a small amount of canola.
Add rice and sweat very low heat to bloom the grain.
Add white wine and simmer until nearly reduced.
Add H2O and simmer until nearly reduced.
Add vegetable or chicken stock and reduce until rice is cooked 95% through or al dente. Rice should be cream’ at this stage due to starch developing in the pot. Season with salt.
Add mushroom duxelle and stir to incorporate.
Add butter, piece by piece and stir to incorporate.
Add parmesan and stir to incorporate. Consistency should be thick and creamy, not stiff or dry at all.
Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
Split evenly into 6 bowls. Garnish each bowl with additional sautéed mushrooms, reserved parmesan, chives, and chervil by dividing each of these items and spreading evenly over the top of each bowl.
Note from Julia: I add some salt at this stage, so that the rice has some seasoning to start, but am not too aggressive since the puree is seasoned and the parmesan has quite a bit of salt.
Mushroom Risotto
By Julia Sullivan from Henrietta Red Restaurant
Serves
Makes 6 servings
Ingredients
- 500 g rice or faro
- 1L water/stock (50%/50%)
- 350 g white wine
- 2 cups Mushroom Duxelle (recipe follows)
- 2 cups sautéed mushrooms for garnish (a mix of oysters, maitakes, shitake, and beech works well here)
- 4 oz. unsalted butter, medium dice
- 1 pt. parmesan, grated with a microplane, 6 tbsp. reserved for garnish
- Salt to taste
- Freshly ground black pepper to taste
- Lemon juice to taste
- 6 tbsp. toasted almonds, chopped (toasted with saly and olive oil)
- ¼-cup chives, minced
- 30 chervil sprigs
- Mushroom Duxelle:
- 40 g shallots, chopped
- 20 g garlic, chopped
- 175 kg mushrooms, minced ( a less expensive variety like cremini ot white button works well here)
- 20 g parsley
- 25 g brandy
Procedure
To make the Mushroom Duxelle: Sweat shallots and garlic in olive oil until translucent.
Add mushrooms, and cook until soft.
Add brandy and parsley, and cook until almost all the brandy is cooked off.
Spread on sheet tray to cool and reserve.
To make the rosotto:: Heat a 6-quart Staub cocotte over medium high. Sweat onion until translucent in a small amount of canola.
Add rice and sweat very low heat to bloom the grain.
Add white wine and simmer until nearly reduced.
Add H2O and simmer until nearly reduced.
Add vegetable or chicken stock and reduce until rice is cooked 95% through or al dente. Rice should be cream’ at this stage due to starch developing in the pot. Season with salt.
Add mushroom duxelle and stir to incorporate.
Add butter, piece by piece and stir to incorporate.
Add parmesan and stir to incorporate. Consistency should be thick and creamy, not stiff or dry at all.
Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
Split evenly into 6 bowls. Garnish each bowl with additional sautéed mushrooms, reserved parmesan, chives, and chervil by dividing each of these items and spreading evenly over the top of each bowl.
Note from Julia: I add some salt at this stage, so that the rice has some seasoning to start, but am not too aggressive since the puree is seasoned and the parmesan has quite a bit of salt.