One Pot Wonders
Chef: Christine Ha
Serves: 6
Prep time: 15 min Cook Time: 30 min
Ingredients:
1 ½ cups Arborio rice
4 cups poultry stock
1 cup dry white wine
8 ozs wild mushrooms (e.g. maitake, morel, chanterelle, porcini), roughly chopped
8 ozs cremini, oyster, or button mushrooms, roughly chopped
2 tbsp unsalted butter
2 shallots, finely chopped
3/4 cup cream
2 to 3 ozs grated parmesan
3 tbsp finely chopped chives, plus more for garnish
Directions:
1. Soak rice: in a large bowl, stir together rice, stock, and wine; strain, reserving liquid.
2. Sauté mushrooms: in a sauté pan over medium heat, heat oil and sauté wild and cremini mushrooms until tender; transfer to platter, reserving juice.
3. Cook risotto: in a sauté pan over medium-high heat, melt butter and toast rice until golden, stirring constantly for approximately 5 minutes. Add shallot and sauté until fragrant, stirring constantly, approximately 1 minute. Stir in 4 cups reserved liquid and bring to boil. Cover, reduce heat, and simmer until just tender and liquid is absorbed, approximately 20 minutes, stirring once halfway through. Stir in remaining 1 cup reserved liquid; increase heat and cook until al dente and liquid is absorbed, stirring frequently.
4. Fold in cream, parmesan, chives, and mushrooms. Add juice as needed and season with salt and pepper before serving.