Creamy Risotto with Sautéed Oyster or Wild Mushrooms
A chef inspired delectable delight
Ingredients
Creamy Risotto
- 1 med onion
- 3 oz arborio rice about 1/2 cup
- 4 cups hot chicken stock
- 1/3 cup grated parmesan
- salt and pepper to taste
- 2 tbsp butter or olive oil
Sautéed Wild Mushrooms
- 1 pound oyster or other wild mushrooms sliced into strips
- 1 med shallot diced
- 2 oz lard or preferred fat (butter or EVOO)
- 1 oz whiskey
- garlic puree or garlic paste
- salt and pepper to taste
Instructions
Creamy Risotto
- In a large skillet or saucepan, melt the butter or heat the olive oil over medium heat.
- Add the diced onion and sweat them, stirring occasionally, until they are translucent and fragrant: about 5-7 minutes. Be careful not to brown the onions.
- Add the arborio rice to the skillet and stir to coat it with the fat. Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.
- Begin adding the hot chicken stock to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20 - 25 minutes. The rice should be creamy and tender with a slight bite to it. (Al dente).
- Once the rice is cooked to your desired consistency, stir in grated parmesan cheese to taste and season with salt and pepper.
- Serve the risotto immediately, garnished with additional grated parmesan cheese if desired.
Saute Wild Mushroom
- Heat a large skillet or pan over medium high heat. Add the lard or preferred fat and let it melt until hot.
- Add the wild mushrooms to the hot pan. Cook them until they start to turn golden brown and develop a delicious flavor, stirring occasionally. This usually takes about 5-7 minutes.
- Once the mushrooms are golden brown and delicious (GBD), add the diced shallot to the pan. Saute the shallots until they come translucent and aromatic, being careful not to burn them.
- Deglaze the pan with the whiskey. If you like a bit of flare, you can let the whiskey flame up briefly. (Be cautious!), or simply let it cook out the alcohol. stirring constantly.
- Season the mushroom and shallot mixture with salt and pepper to taste. Add a dollop of garlic puree or garlic paste for extra flavor if desired.
- To serve, spoon the prepared creamy risotto on a plate and top with the wild mushroom mixture. Garnish with freshly grated parmesan cheese and chopped parsley if desired.
- Serve immediately and enjoy!