One of the things you don’t get to see in DC Chefs are the recipes that get dumped because the photos didn’t turn out, or the recipe didn’t fit the magazine. It was a little heartbreaking when a dish really came out well but didn’t make the cut.
I loved the language Cesare used in the recipe. When I read it I can here him talking. Everything is in weights, and then he calls for half a glass of wine. We can only presume what to do with the other half. The secret to this risotto is a lot of butter and a lot of cheese that forms a creamy base for the savory mushrooms.
Mushroom Risotto
Risotto ai funghi
Serves 4
1 pound carnaroli rice
2 quarts chicken consomme
1/2 small onion, chopped fine
4 ounces dry white wine
2 ounces butter
2 ounces olive oil
2 ounces Parm
1 garlic clove, fine julienne cut
1 shallot, fine julienne cut
5 ounces wild mushrooms
10 basil leaves
1 teaspoon chopped parsley
For the mushrooms
Gently clean the mushrooms removing all dirt. In a warm saute pan heat 1 ounce of the olive oil and cook the shallots and garlic for a few seconds till aromatic. Add the mushrooms and saute for 3-4 minutes. Add the basil and season to taste with salt and pepper.
For the Risotto
In a 6 quart saute pan over low heat, heat remaining oil and add the chopped onion. Cook till translucent, and add the rice turning up the heat to medium high. Toast the rice for 3 mins stirring occasionally. At this point add the wine and stirring gently let completely evaporate. When all the alcohol dissapates add one ladle at a time the chicken stock and let cook for 15 mins or until the rice is cooked through.
At this point turn off heat and add the sauteed mushrooms, butter, parm, and mix the rice vigorously to emulsify and combine all flavors, season to taste and let rest for one minute before serving, sprinkle the parsley and buon appetito.
