Loading...
Wild Mushroom Risotto
Serves 4
Mushrooms:
1 tablespoon olive oil
½ pound wild mushrooms, such as chanterelle, morel or porcini
(if they are unavailable substitute crimini mushrooms)
¼ cup scallion, chopped
Risotto:
4 cups mushroom stock
2 tablespoons olive oil
1onion, minced
1 cup arborio or carnaroli rice
¼ cup dry white wine
¼ cup aged goat cheese, grated
2 tablespoons butter, room temperature
1 tablespoon chopped chervil (can substitute parsley)
salt and freshly ground white pepper
Garnish:
8 pieces of shaved aged goat cheese
4 chervil sprigs
Clean the mushroom with a brush or paper towel, trim off the stems or damaged ends. Wash the mushrooms only if needed. In a large sauté pan over high heat add the olive oil and then the mushrooms. Cook the mushrooms until lightly browned, season with salt and pepper. Toss in the scallions and remove the pan from the heat.
Bring the mushroom stock to a simmer on the back of the stove. In a heavy bottom saucepan, over medium heat, slowly cook the onions in the olive oil until soft and translucent. Add the rice, stir well and cook until it’s lightly toasted. Turn the heat up to medium-high and add the wine. Stir the rice until the wine is absorbed. Slowly add the mushroom stock, stirring often. Lightly season the rice as you cook with salt and white pepper. The rice takes about 25-30 minutes to cook and should still be slightly firm, al dente. When the rice is cooked, added the grated goat cheese and stir well. When the cheese starts to melt, stir in the butter. Once the butter melts, add half of the cooked mushroom mixture to the rice and mix into the risotto. Finish with the chopped chervil and adjust seasoning with salt and pepper if needed.
To plate, spoon a generous potion of the risotto in a shallow bowl, garnish with the cooked mushroom, a couple pieces of the shaved goat cheese, and a sprig of chervil.
Enjoy with a glass of Olson-Ogden Pinot Noir or Syrah.
