©2010
"a risotto to compliment any meal, or be a meal"
Yields1 Serving
½ cup Porcini, Royal Trumpet mushrooms, dicedfor porcinis, remove stem and dice caps, and Criminis for a sub if needed
½ cup shallots, chopped fine
3 tbsp unsalted butter
2 tbsp olive oil
1 ½ tsp Spice Tribe Porcini Paradisioyou can omit if using Porcinis
2 cloves garlic, diced find
½ cup dry prosecco
½ cup sweet onion, chopped on small
1 cup risotto
5 cups chicken stock with 1 bay leaf, slow reduced to 4 and almost to a simmer
1 tbsp chives and scallions, sliced
1In a small sauté pan, heat 1 tablespoon of butter and a splash of olive oil. Add mushrooms, shallots and Porcini Paradiso, saute for 5 minutes.
2Add garlic, careful not to burn. Raise heat and deglaze with white wine, let reduce.
3Drain any pan liquids into chicken stock and set aside.
4In a large sauté pan sauté onion in oil and butter for 3 minutes.
5Add risotto, stir constantly for 2-3 minutes. Until it just starts to brown and give off it's fragrance.
6Next add mushrooms and shallots, mix well.
7Stir in 1 cup of hot stock. Always stirring and cook until all the liquid is absorbed.
8Continue same procedure with adding a cup of stock until the risotto is just tender to the bite. Stirring constantly.
9Once tender, fold in cream until just heated, cover and remove from heat. Let stand until serving immediately.
11Garnish with chives and scallions
Ingredients
½ cup Porcini, Royal Trumpet mushrooms, dicedfor porcinis, remove stem and dice caps, and Criminis for a sub if needed
½ cup shallots, chopped fine
3 tbsp unsalted butter
2 tbsp olive oil
1 ½ tsp Spice Tribe Porcini Paradisioyou can omit if using Porcinis
2 cloves garlic, diced find
½ cup dry prosecco
½ cup sweet onion, chopped on small
1 cup risotto
5 cups chicken stock with 1 bay leaf, slow reduced to 4 and almost to a simmer
1 tbsp chives and scallions, sliced
Directions
1In a small sauté pan, heat 1 tablespoon of butter and a splash of olive oil. Add mushrooms, shallots and Porcini Paradiso, saute for 5 minutes.
2Add garlic, careful not to burn. Raise heat and deglaze with white wine, let reduce.
3Drain any pan liquids into chicken stock and set aside.
4In a large sauté pan sauté onion in oil and butter for 3 minutes.
5Add risotto, stir constantly for 2-3 minutes. Until it just starts to brown and give off it's fragrance.
6Next add mushrooms and shallots, mix well.
7Stir in 1 cup of hot stock. Always stirring and cook until all the liquid is absorbed.
8Continue same procedure with adding a cup of stock until the risotto is just tender to the bite. Stirring constantly.
9Once tender, fold in cream until just heated, cover and remove from heat. Let stand until serving immediately.
11Garnish with chives and scallions
Sam’s Chop House Risotto de Fungi
AuthorDartagnan