(adapted from Gordon Hamersley’s Bistro Cooking at Home)
Makes 4 to 6 servings
6 cups chicken broth
1 cup red wine
2 tablespoons olive oil
4 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, trimmed, cleaned, and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
3 shallots, minced
1 teaspoon chopped fresh thyme
1 ½ cups Arborio rice
¼ cup grated Asiago or Parmesan cheese
1 ½ tablespoons chopped fresh parsley
In a saucepan, combine the chicken broth and the red wine, bring to a boil, and then lower to a simmer.
Heat the olive oil and 2 tablespoons of the butter in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until hot. Add the meatiest of your mushrooms, season with salt and a little pepper, and cook until they begin to lose their juices, about 3 minutes. Add the more delicate mushrooms and continue to cook over medium-high heat until these are well browned and have lost some of their juices as well, about 4 minutes more. Add the garlic, shallots, and thyme. Lower the heat and cook, stirring occasionally, until the shallots and the mushrooms are tender, about 5 minutes.
Add the rice to the mushrooms and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot broth and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of broth and cook, stirring, until almost all of that broth has been absorbed. Continue cooking the rice in this way until it plumps up and feels chewy and just slightly firm to the bite, 20 to 30 minutes. Toward the end of the cooking, add salt and pepper to taste.
Remove the pan from the heat and add the remaining 2 tablespoons butter and the cheese, and stir to combine the ingredients. Divide the risotto among warm bowls and sprinkle with the parsley and more cheese.
Makes 4 to 6 servings
6 cups chicken broth
1 cup red wine
2 tablespoons olive oil
4 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, trimmed, cleaned, and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
3 shallots, minced
1 teaspoon chopped fresh thyme
1 ½ cups Arborio rice
¼ cup grated Asiago or Parmesan cheese
1 ½ tablespoons chopped fresh parsley
In a saucepan, combine the chicken broth and the red wine, bring to a boil, and then lower to a simmer.
Heat the olive oil and 2 tablespoons of the butter in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until hot. Add the meatiest of your mushrooms, season with salt and a little pepper, and cook until they begin to lose their juices, about 3 minutes. Add the more delicate mushrooms and continue to cook over medium-high heat until these are well browned and have lost some of their juices as well, about 4 minutes more. Add the garlic, shallots, and thyme. Lower the heat and cook, stirring occasionally, until the shallots and the mushrooms are tender, about 5 minutes.
Add the rice to the mushrooms and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot broth and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of broth and cook, stirring, until almost all of that broth has been absorbed. Continue cooking the rice in this way until it plumps up and feels chewy and just slightly firm to the bite, 20 to 30 minutes. Toward the end of the cooking, add salt and pepper to taste.
Remove the pan from the heat and add the remaining 2 tablespoons butter and the cheese, and stir to combine the ingredients. Divide the risotto among warm bowls and sprinkle with the parsley and more cheese.
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