Mushroom Risotto with Garlic, Thyme, and Parsley
- 9 oz mushrooms
- 2 tablespoons olive oil
- 1 small handful of thyme, picked & chopped
- 1 clove of garlic, finely chopped
- salt & freshly ground pepper
- 1 handful of parsley, roughly chopped
- 1 pinch of chili powder
- a squeeze of lemon juice
- 1 quart chicken, fish or vegetable stock
- 1 tablespoon olive oil
- 3 finely chopped shallots or 1 finely chopped yellow onion
- ½ a head of celery, finely chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 cups risotto rice
- 1/2 cup dry vermouth or dry white wine
- 4 TBS butter
- 1/4 lb of freshly grated Fiscalini cheddar or Parmesan cheese
- Slice or tear the mushrooms. In a very hot pan, heat 1 tablespoon of olive oil and add the mushrooms and thyme. Cook for about 1 minute, toss, then add the garlic & a pinch of salt. Cook for another couple of minutes then add parsley, chili powder & lemon juice, toss again & taste, adjust seasoning if desired.
- Heat the stock. Then in a separate pan, heat the olive oil, add the onions, celery & a pinch of salt, sweat the vegetables for about 3 minutes. Add the garlic & after another 2 minutes after the vegetables have softened, add the rice. Turn up the heat & don’t leave the pan! While slowly stirring continuously you are beginning to fry the rice. If the temperature seems a bit high, turn down a bit, you must keep the rice moving. After 2-3 minutes it will start to look translucent as it absorbs the flavors. Add the vermouth or wine, keep stirring & once absorbed, add your first ladle of stock & a pinch of salt (keep seasoning to taste as you go). Once absorbed, add more stock & mushrooms. Turn down the heat to a highish simmer – it is very important not to cook to fast or the liquid will evaporate before the rice is cooked. Keep adding stock, ladleful at a time, after each is absorbed. This will take about 15 minutes. Taste the rice & keep stirring until soft but with a slight bite, if extra stock required keep adding.
- Remove from heat & add the butter & ¾ of cheese, stir gently until melted through. Serve immediately with extra parmesan on top.
- Not Included in the Box: Olive oil, vermouth or white wine, chili powder, butter
- Chef Tips: If you have leftover cooked risotto the next day, you can make patties out of it and dredge them in breadcrumbs. Fry them in a pan for a scrumptious appetizer or side dish!
/Narrative Food http://blog.narrativefood.com/