Chef Chad Conley's Mushroom Risotto

7:13 PM, Oct 21, 2013   |    comments
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Chad Conley's Mushroom Risotto

Mushroom Broth

1.5 lb button mushrooms
2 1/2 quarts of water

1/2 c dried porcinis
salt to taste

Grind or finely chop the mushrooms, cover with the water and very gently simmer for 2 hours. Strain and press all of the liquid out of the mushrooms with a ladle into a container with the porcinis. Cover and steep for 30 minutes. Strain through a fine sieve and reserve the porcini pieces. Season with a generous amount of salt.

Risotto - serves 6

2 c. carnaroli rice
1 quart hot mushroom broth
1/2 c. white wine
2 tsp tamari or soy sauce
1/4 c. g extra virgin olive oil
1/2 of a medium onion, minced
3 cloves of garlic, minced
1/2 of a medium fennel bulb, minced

1 Tbsp minced picked thyme
zest of 1 lemon

Sweat the minced vegetables in the olive oil over medium-low heat until cooked, about 5 minutes. Add the rice and cook, stirring occasionally, for another 3 minutes. Add the wine and tamari and stir constantly until the liquid is absorbed, then add enough broth to barely cover the rice. Continue cooking over medium heat, stirring occasionally and adding broth when almost dry. Broth should be added about 5 or 6 times. Once all of the broth is added, taste to make sure the grains of rice are about 75% cooked. Continue cooking and adding more broth if necessary. Once Add the lemon zest and thyme, stir well and pour onto a tray to cool in the refrigerator.

To reheat:

Scoop some of the chilled, par-cooked risotto into a pan and add mushroom broth to loosen. Add other items if desired - at the restaurant we use parsley, carrots and broccoli to keep it vegetarian, but chicken would be great. Simmer gently until the grains of rice are cooked, then add butter, grated parmesan cheese, lemon juice, salt and pepper to taste. Adjust the consistency to your liking with mushroom broth. Pour into shallow bowls and top with more cheese, toasted pepitas, fried onions, roasted mushrooms and scallions.

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