Roasted Mushroom Risotto

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Roasted Mushroom Risotto

7 Cups Beef Stock (can substitute with chicken or vegetable stock)

2 Cups Arborio Rice

3 Cups of Fresh Mushrooms (mixed variety)

½ Cup White Wine

8 Cloves Roasted Garlic, minced, divided 3/5

3 Shallots, minced

3-4 Tbsp Ground Dried Mushrooms (Oyster, Shitaki or Porcini)

2 Tbsp Butter

4 Tbsp Olive Oil, divided 2/2

2 Tbsp Fresh Sage Leaves, minced, divided

1/8 Cup Heavy Cream

Salt & Pepper to Taste

Lightly oil a deep non-stick cookie sheet and set aside.  Wash then cut up all your mushrooms to roughly the same size and place in a larger bowl.  Toss them with salt and pepper to taste then add 1 tbsp of sage and 3 cloves of the minced garlic.  While tossing, slowly add 2 tbsp of olive oil – mushrooms are like sponges and will absorb the oil pretty quickly so pour very slowly and around the bowl to spread as evenly as possible.  Please the mushroom mix on the cookie sheet and roast in the oven at 450° for about 20 minutes.  Remove, scrape off the pan and set aside.  You can try to deglaze pan with a little water to retain those juices for the risotto, but it isn’t necessary.

Place the stock in a large pot and heat until just about boiling then turn off the gas.  In a large deep skillet, add olive oil and butter on a medium flame.  When melted, add the garlic and shallots and sautee until slightly caramelized.  Add the Arborio Rice and stir to coat with oil and cook while stirring for about 2 minute – if it turns a smidge brown that’s okay, but not too brown.  Add the white wine and deglaze the pan while stirring.  Lower the flame to medium-low.

Using a large ladle, begin adding the broth 1-2 ladles at a time.  Each time waiting until it is mostly (but not completely) absorbed by the rice.  You will need to stir frequently so it cooks evenly and doesn’t stick to the bottom.  With each time you add the broth, add a sprinkle of sage and pepper (the broth will be salty so no need to add more) as well as a tablespoon of ground dried mushrooms.  When you are adding the last ladles of broth, add the roasted mushrooms and heavy cream and continue stirring until the rice has finished cooling.

Makes about 4 large servings.  I like to serve it with chicken rubbed with olive oil, fresh minced sage, garlic powder and salt and pepper to taste then grilled.

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