RISOTTO WITH THREE MUSHROOMS
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- 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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Sani Mana
[email protected]This risotto was amazing! The flavors were perfectly balanced and the texture was creamy and delicious.
Imtiaz Jutt
[email protected]I've made this risotto several times and it's always a hit. It's a great way to use up leftover mushrooms.
Imran Kham
[email protected]This recipe is a must-try for any risotto lover. It's easy to make and absolutely delicious.
Opoku Cynthia
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it!
Dwayne Walton
[email protected]I'm a big fan of risotto and this recipe did not disappoint. It was creamy, flavorful, and absolutely delicious.
Dance Rubel TV
[email protected]This risotto was delicious! The mushrooms added a wonderful depth of flavor.
Dana Chavez
[email protected]The risotto was easy to make and tasted amazing. I highly recommend this recipe.
MeHedy Tech
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Shazad Barcelona
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy, flavorful, and absolutely delicious.
Michael Watkins
[email protected]This risotto was a hit with my family! They loved the nutty flavor of the mushrooms and the creamy texture.
Giota
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The creamy texture and savory mushroom flavor were divine.
Mangala Priyadharshani
[email protected]This recipe was a real treat! The combination of mushrooms gave the risotto a rich, earthy flavor. I also appreciated the simplicity of the instructions - it was easy to follow and resulted in a delicious dish.