Mushroom Risotto

Temps des Fêtes 2011
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food and drink

BY: Lucy Waverman

Craig uses carnaroli rice for this risotto because he prefers the texture. Use cremini, oyster, chanterelles, shiitake or any other kind of mushroom you can find. Craig freezes interesting mushrooms for use out of season

3 cups (750 mL) chicken stock or water
⅓ cup (80 mL) extra virgin olive oil
6 oz (175 g) mixed mushrooms
¼ cup (60 mL) unsalted butter
Salt and freshly ground pepper
2 cups (500 mL) chopped
Spanish onion
2 cups (500 mL) carnaroli rice
1 cup (250 mL) dry white wine
½ cup (125 mL) grated Grana Padano or Parmigiano-Reggiano cheese

GARNISH
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) lemon juice
1/2tsp (2 mL) white truffle oil (optional)

1 Heat chicken stock in a medium saucepan over medium heat. Bring to a simmer and reserve on a back burner.

2 Heat 2 tbsp (30 mL) olive oil in a medium saucepan over high heat, reserving remainder of oil. Add mixed mushrooms and cook for 2 minutes or until golden. Finish with 1 tbsp (15 mL) butter. Season with salt and pepper to taste. Set aside.

3 Heat remaining ¼ cup (60 mL) olive oil in a large pot over medium heat. Add onions and cook until soft, about 8 to 10 minutes. Add rice and stir with a wooden spoon until rice is toasted and slightly opaque, about 3 to 4 minutes. Add white wine and continue to cook until liquid is absorbed.

4 Add warm chicken stock a few ladles at a time, allowing stock to be absorbed between additions, until rice is cooked and has a creamy texture, about 22 minutes. Season with salt and pepper to taste. Add grated cheese and remaining 3 tbsp (45 mL) butter, then fold in reserved mushrooms.

5 Let risotto rest on stove, covered, for 2 minutes before plating to allow starches to reabsorbs lightly. Serve garnished with parsley and a squeeze of lemon juice. Drizzle with white truffle oil if desired.

Serves 6