Mushroom Risotto

Rice is the most popular grain in the world but risotto is quintessentially Italian! The texture and ingredients can vary from region to region but the technique always remains the same. The best forms of rice to use for risotto is Arborio or Carnaroli as these will release starch and create a perfect, creamy mixture. Risotto originated in North Italy (Eastern Piedmont and Western Lombardy) where rice paddies are abundant. It is one of the pillars of the Milanese cuisine.

Serves 4
recipe from Food Network Canada

2 cups beef stock, chicken or mushroom stock
6 tablespoons unsalted butter
2 large shallot, finely chopped
1 1/2 cups Arborio rice
1 garlic clove, minced
2 cups chanterelles or porcini mushroom
3 tablespoons freshly grated Parmesan cheese
3 tablespoons Sherry (optional)

In a medium saucepan, heat the stock keeping at a gentle simmer. In a large saucepan, heat 2 tablespoons butter over medium heat. Add shallots and sauté until transparent (do not brown). Add Arborio rice and cook over medium heat for 2 to 3 minutes until well coated. Add Sherry and stir until absorbed. Add the stock and stir until all is absorbed. Slowly add 1/2 cup of hot stock; stir gently until it is absorbed. Do not stir too vigorously or you risk breaking the grains. Continue this process until the risotto has been cooking for 10 to 12 minutes. You should have a small amount of stock left over.

In a large skillet over medium-high heat, add one tablespoon butter and minced garlic. Add chanterelles and sauté until golden brown. Add 1/2 cup of remaining stock; add risotto and continue to cook until rice is plump and creamy, about 5 minutes. Gently fold in remaining butter and add Parmesan. Adjust seasoning and serve immediately.

The Culinary Chase’s Note: Add a splash of truffle oil to help bring out the earthiness in the mushroom. It’s important to make sure the stock is hotter than the risotto. Doing otherwise will cool down the rice and this will detract from the quality of your risotto. I always seem to add a bit more Parmesan than what the recipe calls for as I so love this cheese! Enjoy this with a glass of Pinot Noir.