Fall Recipe Series – Mushroom Risotto

By Anush Elbakyan

November 12, 2014

1 minute to read

Fall Recipe Series presented by the BCAE. Chef Jared Forman shows Jenny Johnson how to make wild mushroom risotto.

Ingredients: 2 cups carnaroli rice 1 whole wild hen-of-the-woods mushrooms 10 cups mushroom stock (made with the base and trim of the wild hen-of-the woods) 1 small white onion, diced 2 cloves garlic, diced 1 cup white wine 1 cup fresh pistachios, shelled and sautéed 5 tablespoons unsalted butter, cold and diced 2 oz goats milk chevre, room temp 2 sprigs tarragon, leaves picked salt and pepper olive oil

Directions: Cut of petals of the mushroom and brush clean. Sauté mushrooms in olive oil until they begin to brown, season with salt and pepper. Remove from pan and reserve. Chop the trim and base of the mushroom and place in a stockpot and cover with cold water. Bring to a simmer and turn heat off. Allow to steep for 20 mins and strain through a fine mesh strainer (chinois). Return liquid to a clean pot and keep hot. Pour 4 oz of olive oil into a rondeau (braising pan) and sweat onions and garlic over medium heat until translucent and fragrant. Add rice to the pan and toast while constantly stirring. Pour white wine and reduce until almost dry. Begin adding hot stock one ladle full at a time while constantly stirring and beating the starch out of the rice. Do not allow rice to stick or become too dry. Continue adding stock and reducing while stirring for 15-20 minutes or until the rice is al dente. Remove risotto from the heat and add the butter and cheese, season with salt and pepper and work ingredients into the rice. The risotto should be thick and rich, but not gloppy. All’onda is the term used for a risotto that ripples like the waves of the sea. Add small amounts of stock if needed to adjust consistency. Pour risotto onto a large flat plate or bowl and garnish with reserved mushrooms, sautéed pistachios, small dollops of chevre and torn tarragon. Serve immediately.