Complex Mushroom Risotto

Ingredient Notes:
Mushrooms- I use Crimini mushrooms with shiitake shining mostly in the stock, but I have had success with oyster mushrooms.
Mushroom stock- Use the stems of the mushrooms and some sacrificial mushrooms to make mushroom stock. I recommend that you include shallots and thyme for added flavor in your stock. Plan on making more stock than shown, because risotto needs stock like crazy. Use vegetable stock if you run out of mushroom stock; use water if you believe your stock will become over reduced.
Truffle- Some people have access to fresh truffe (lucky people), some use truffle oil (like me), and some don't like the taste of truffle at all (chumps). You can use whichever form of truffle you like for this recipe.

Method notes:
Step 1- Mushrooms vary quite wildly in flavor and structure. Make sure you do what makes sense for your mushroom of choice during this step.
Step 3- Performing this step and reintroducing the ingredients at a later step helps preserve the texture of the mushrooms and the flavor of the spices.
Step 6- Keep plenty of stock with you in case you need to add more, keep rice covered by stock at least 1/4 inch until rice is 90% cooked or else this dish could take over an hour to finish.
Step 8- If you are using truffle, then I should be able to trust you to use it correctly for this dish; do what makes sense for your form of truffle, so you get the flavor that you are looking for.

Goldsmith M. @GoldsmithM

Saved

Ingredients

30-45 minutes

4 people

2Tbsp. Butter
3cups. Raw sliced mushrooms (See text for more info)
2tbsp. Chopped pine nuts (Optional)
1tbsp. Minced garlic
2tsp. Ground black pepper
1pt. Arborio (short grain) Rice
2qt. Mushroom Stock (See text for more info)
1/4cup. Pinot Grigio white wine
1/2cup. Fine grated Pecorino/Parmesan
1/4cup. Heavy cream
Truffle (Optional) (See notes for more info)
1/4cup. Chopped fresh parsley

Saved

Steps

30-45 minutes

1

Melt butter, and once hot enough, sear the Sliced mushrooms.
2

Once deeply seared and beautiful, throw in the pine nuts, then after stirring for 10 seconds, reduce heat and toast the garlic and black pepper.
3

Remove ingredients, and set them aside until step 7.
4

Add the Arborio rice and toast until translucent (add more butter if necessary)
5

After rice is toasted, add the Pinot grigio. Add mushroom stock gradually. (See notes for more info)
6

Stir and reduce until the rice is fully cooked, and the stock is creamy in consistency. This may take a long time, so be patient and keep stirring.
7

Remove from heat. Add Heavy cream and your Parmesan/Pecorino. Reintroduce the Mushrooms and spices from step 3. Stir until combined.
8

Once combined, salt to taste. Then add the chopped parsley, and express your preference of truffle. Mix until combined.
9

Recommended Garnish: Tight cluster of cooked mushrooms (for height), chopped parsley, Parmesan/Pecorino, Truffle (depending on type). Serve Hot.

Saved

Cooksnaps

Saved

Goldsmith M. @GoldsmithM

on August 14, 2022 01:25

My mission is to share refined and complex dishes with an expressed focus on flavor profile. I will never take a shortcut if it compromises depth of flavor.