This weeks mouth-watering delectable dish comes from Jessica Bride, lifestyle and food blogger at bellanne.com, (well worth a visit.) Her risotto recipe is just the right amount of indulgence; full of flavour and better yet, easy to follow.
10 ounces fresh mushrooms. Either Baby Shittake, Porcini or Cremini.
¼ cup chopped fresh sage
16 ounces chicken stock, preferably low sodium
8 tablespoons (1 stick) unsalted butter separated
1 tablespoon butter
2 large shallots, diced fine (about 1/3 cup)
1 ½ cups Arborio rice
½ cup dry white wine
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese
Pour the broth into a saucepan and turn heat to low. Keep it on a back burner on low until you use it all. Stay tuned.
Brush clean the mushrooms, cut the bottom ¼-inch off of the stem and cut them into halves or quarters if necessary. In a sauté pan add two tablespoons of butter and a tablespoon of olive oil. When the butter is fully melted and the pan is hot, add the mushrooms and a pinch of salt and a pinch of pepper. Cook for about 5 minutes, then add the sage. Continue to cook until the mushrooms are brown taking care not to over stir. (The mushrooms need time to sit and caramelize and over stirring will prevent that.). When done, turn off the heat and let them sit.
In a large sauté pan with deep sides add 6 tablespoons of the butter. Let it melt fully with the heat on medium. Then add the shallots and let them cook, stirring frequently, for about 5 minutes until they are nearly translucent. Turn the heat up a tiny bit not quite to medium high but a little hotter than it was. Add the rice and stir to evenly distribute. Let it sauté, with the heat on medium to medium high, for about 5 minutes until just the outside of the rice grains begins to turn translucent. Pour in the white wine it should bubble and steam pretty aggressively. Give it a good stir.
After the wine has been well absorbed into the rice the rice will still be wet and creamy but there will be no visible liquid pooling in the pan add a ladle full of the stock to the rice. Stir it around a few times. Once the stock is absorbed by the rice, add another ladle full of broth and stir it around a few times. Repeat this until all but two ladles of broth remains and your rice is soft but still somewhat toothsome.
Fold in the mushroom and sage mixture along with the Parmesan cheese. Add the final two ladles of stock. Turn the heat off and serve immediately with fresh grated Parmesan cheese as a topping.