inthekitchen
Mushroom Risotto
INGREDIENTS 4 cups precooked risotto 2 cups cremini mushrooms , quartered 1 Tbsp minced garlic 2 cups vegetable stock 2 Tbsp butter 4 Tbsp parmesan cheese , grated 1 / 2 cup pickled mushrooms 4 Tbsp chopped parsley 1 large shallot , peeled and cut in half along the root 1 Tbsp and 1 tsp canola oil salt and pepper
Pre cooked risotto 2 Tbsp canola oil 3 cups arborio rice 3 / 4 cup minced shallot 2 Tbsp minced garlic 3L vegetable stock 1 / 2 cup white wine 1 Tbsp salt 2 pinches ground black pepper
METHOD Pre cooked risotto 1 . Put vegetable stock in a pot and bring to a simmer . 2 . In a separate large pot on medium high , heat your canola oil . 3 . Sweat out the shallots until translucent and add minced garlic . 4 . Cook until garlic is soft , add salt and pepper . 5 . Add arborio rice and toast for 2 minutes , stirring often . 6 . Deglaze with white wine and reduce by half . 7 . Turn heat down to medium low and slowly start adding vegetable stock 2 ladles at a time . The rice should absorb the vegetable stock before adding more ladles . 8 . Keep cooking until rice starts to soften but still has some crunch . It should be similar to undercooked pasta . 9 . Then spread rice out on a metal sheet pan and allow to cool . Transfer into a container and place in fridge .
Assembly 1 . Heat a large heavy bottom pot on medium high heat and add 1 Tbsp of oil . 2 . Rub the shallots with 1 tsp of oil and season with salt and pepper . 3 . Place shallots cut side down in pot and char on one side . The undersides should be completely black . Remove and set aside . 4 . Add 1 Tbsp of butter and mushrooms to pot and season with salt and pepper . Once mushrooms are cooked add minced garlic and stir . 5 . After 1 min add 1 cup of vegetable stock and the precooked risotto . 6 . Keep adding more vegetable stock until rice is fully cooked . It should be very lightly al dente . If you run out of stock you can add water if needed . 7 . Add parmesan cheese and remaining butter and mix with a spatula until incorporated . 8 . Divide between 4 bowls . 9 . Pull apart charred shallots so they are individual petals . 10 . Garnish each bowl with 5 shallot petals , pickled mushrooms and chopped parsley .
Yield 4 servings
ciao ! / feb / mar / two thousand twenty-three 11