Episode 110: Mushroom Risotto with Parmesan & Truffle Oil
Featured Recipe : Mushroom Risotto with Parmesan and Truffle Oil
Like mushrooms, at some point you may have been turned off by a bad risotto--true, that it does need about 70% of your attention while cooking, but this dish adds such a deliciously simple elegance to your repertoire, it is worth trying.
Leftover Tip: Arancini with Honey and Thyme
Fried Rice Balls. Delicious and such an easy way to use up leftover rice--or here, we use the Risotto from our Featured Recipe. When Chef was in the restaurant, this recipe was one of his top appetizer sellers. Now you can create the magic at home
Chef’s Tip: Types of Mushroom and Mushroom Duxelles
Maggie sautees down a medley of mushroom bits and pieces with shallots, onions & herbs--and wow does that smell so good! Duxelles can be stored in the fridge and used to mix into pasta, as a chicken topping or served with Latkes.
Pantry Tip: Mushroom Confit
This is a condiment you will love having ready to go in the fridge--or as Chef does, freeze a bunch in ice cube trays and easily pull together a ravioli, crostini or add to a charcuterie board in as much time as it takes to thaw.
Featured Recipe: Mushroom Risotto with Parmesan and Truffle Oil
Ingredients:
Yield: 4 servings
½ cup onion, small diced
4 each garlic cloves, minced
1 tablespoons olive oil
4 cups broth (vegetable, mushroom, chicken, beef, etc.), simmering
½ cup white wine
1 cup arborio rice
2 tablespoons butter
1 tablespoons heavy cream
1 cup Parmesan cheese, grated (not shredded)
Seasonsalt and pepper
Method:
Add oil to a medium pot or dutch oven over medium heat.
Add the diced onion and garlic and cook until tender. Do not brown the vegetables.
Add the rice and stir to coat with the oil.
Add 1 ladle of the simmering broth and the wine. Cook stirring until the rice has absorbed the broth.
Repeat this until you have used almost all of the stock – it should take about 15-20 minutes.
When the rice has just a small “bite” to it, turn the heat to low, fold in the butter, cream and cheese. If the rice is too thick add a little more broth. If the rice is too thin, add a little more cheese.
Let it absorb until it is creamy and thick, but not soupy.
Enjoy!
Chef’s Tip: Types of Mushroom and Mushroom Confit
Ingredients:
¼ cup olive oil
4 each shallots, sliced
3 each cloves garlic, sliced
1 pound mushrooms, assorted, sliced
1 cup white wine
1 cup Madeira or Marsala
1 tablespoons thyme, chopped
Season salt and freshly ground black pepper
Method:
Using a large pot or dutch oven, saute shallots, garlic and mushrooms in the olive oil.
Once the mushrooms are soft, deglaze with the wine and Madeira or Marsala.
Turn the heat to low and cover the pot. Cook, stirring occasionally until the mushrooms have absorbed the liquid in the pot and the whole mixture becomes thick and somewhat dry.
Let cool and blend in a food processor for a smooth consistency.
Leftovers: Arancini with Honey and Thyme
Ingredients:
Yield: 1 dozen
1 ½ cup leftover risotto (see recipe)
12 each cubes of cheese (cheddar, mozzarella, or provolone) cut ½” squared
2 cups flour
3 each large eggs, scrambled
2 cups bread crumbs (dry)
As needed frying oil
Season salt and freshly ground black pepper
Method:
Using an ice cream scooper, scoop 12 rice balls from the leftover, cold risotto. Using wet hands, stuff each rice ball with a cube of cheese and form a tight ball with the rice mixture to enclose the cheese.
Put the flour, egg, and breadcrumbs into three large shallow dishes for dredging.
Dip the rice balls in the flour. Do this a few times then shake off the excess, and dip into the egg. The egg will act like a glue for the bread crumbs.
Finish by thoroughly coating the rice balls in the breadcrumbs.
Add an inch of frying oil into a deep pot or dutch oven over medium heat. Once oil is hot (350f degrees), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Alternatively you could use a small fryolator to get a more even browning.
Transfer to paper towels, sprinkle right away with salt and freshly ground black pepper.
Enjoy!
Pantry Tip: Mushroom Duxelles
Ingredients:
Yield: 2 cups
¼ cup olive oil
4 each shallots, sliced
3 each cloves garlic, sliced
1 pound mushrooms, assorted, sliced
1 cup white wine
1 cup Madeira or Marsala
1 tablespoons thyme, chopped
Season salt and freshly ground black pepper
Method:
Using a large pot or dutch oven, saute shallots, garlic and mushrooms in the olive oil.
Once the mushrooms are soft, deglaze with the wine and Madeira or Marsala.
Turn the heat to low and cover the pot. Cook, stirring occasionally until the mushrooms have absorbed the liquid in the pot and the whole mixture becomes thick and somewhat dry.
Let cool and blend in a food processor for a smooth consistency.