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Gallery Risotto with Three Mushrooms Credit: Gentl and Hyers Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 ounces each chanterelle, cauliflower, and black trumpet mushrooms 8 tablespoons unsalted butter Coarse salt and freshly ground pepper 6 to 8 cups homemade chicken stock or low-sodium canned 3 tablespoons olive oil 1/2 cup finely chopped shallots, (about 2) 1 cup Arborio rice 1/2 cup dry white wine 1 cup (about 4 ounces) grated Parmesan cheese, plus more for garnish Fresh chervil, for garnish

Gallery Risotto with Three Mushrooms Credit: Gentl and Hyers

Recipe Summary Servings: 4

Risotto with Three Mushrooms      Credit: Gentl and Hyers

Risotto with Three Mushrooms

Credit: Gentl and Hyers

Risotto with Three Mushrooms

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 ounces each chanterelle, cauliflower, and black trumpet mushrooms 8 tablespoons unsalted butter Coarse salt and freshly ground pepper 6 to 8 cups homemade chicken stock or low-sodium canned 3 tablespoons olive oil 1/2 cup finely chopped shallots, (about 2) 1 cup Arborio rice 1/2 cup dry white wine 1 cup (about 4 ounces) grated Parmesan cheese, plus more for garnish Fresh chervil, for garnish

Directions

Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stems, and discard. Cut mushrooms into 1/2-inch pieces.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chanterelles, season with salt and pepper, and saute, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl. In the same skillet, melt 2 tablespoons more butter; add the remaining mushrooms, season, and cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl with chanterelles.

Heat chicken stock in a saucepan over medium heat, then reduce to a low simmer. Meanwhile, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring, until translucent, about 3 minutes. Add the rice, and cook, stirring, until it begins to make a clicking sound like glass beads, 3 to 4 minutes. Add the wine, and cook, stirring, until absorbed by the rice. Ladle 3/4 cup hot stock into pan. Using a wooden spoon, stir the rice mixture constantly, at moderate speed. When it is just thick enough to leave a clear wake behind the spoon, add 3/4 cup more stock. Continue adding stock, 3/4 cup at a time, and stirring constantly until the rice is al dente but not crunchy. (The rice should be mostly translucent but still opaque in the center.) Remove from heat. Stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan. Season with salt and pepper.

Divide the risotto among four shallow bowls, mounding it in the center. Grate or shave additional Parmesan over the risotto, and sprinkle with chervil. Serve.

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All Reviews for Risotto with Three Mushrooms

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All Reviews for Risotto with Three Mushrooms

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest