Volume 08

RISOTTO WITH MUSHROOMS
What you need
Baby Bella Mushrooms, stems removed (in our braise),
Roasted in butter and rosemary, then julienned
2 Cups Arborrio Rice
4 Cups White Stock (or Parmesan Broth)
½ Cup Fresh Grated Parmesan
½ Onion, fine brunoise
3 Cloves Garlic, finely minced
(the garlic should be so finely chopped it melts into the
rest of the dish)
1 bouquet garni (aromatic herbs, peppercorns, etc. tied
into a bundle and added to the stock)
What you do
Bring the stock to a boil next to the saute pan
for the rice.
Sweat onions and garlic in a little oil until
translucent.
Add the rice to the sweating onions and garlic,
stir until the rice is coated in oil.
Add just enough boiling stock to cover the
rice, stirring constantly.
Repeat step 4 until the rice is fully cooked.
Not sure if your rice is done? Take a single
kernel out and break it in half. If it is not
translucent all the way through, the rice is still
underdone. Careful not to over cook the rice
though, it will turn out worse that way than
a little underdone. (the rice will continue to
cook even after you turn off the heat!)
Add the cheese and mushrooms. We want to
add the mushrooms last because if we add
them too early they will discolor our rice.
Taste, then season. Parmesan will add some
salt to the dish on its own, but it will often
time need just a little more salt to make the
mushrooms really pop.