Details

Equipment

• Large Skillet
• Saucepan
• Chinois
• Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

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Ingredients

Stock

• 1¾ qt Stock, vegetable
• 2 t Soy Sauce
• ½ oz Dried Porcini and/or Morel ****Mushrooms (rinsed)

Mushrooms

• 1 # Mushrooms, ⅛” fermière
• 2 ea Leeks, macédoine
• 1 cl Garlic, ciselér
• 1 ea Shallots, ciselér
• 1 bu Thyme
• 4 T Butter

Risotto

• 1½ c Arborio, ~13.5oz
• 1 c White Wine, crisp and dry
• 3 T Butter, salted and divided
• 2 T Extra Virgin Olive Oil
• 1 cl Garlic, ciselér
• 1 ea Shallots, ciselér
• ¾ c Heavy Cream, whipped to stiff peaks
• 4 oz Parmigiano Reggiano, finely grated
• 1 t Thyme
• 1 t Sage, chiffonade
• TT Salt + Black Pepper

Instructions

Prep

1. Agitate rice in stock in bowl to release starch, strain into saucepan
2. Combine the rest of Stock and simmer until tender, strain mushrooms and macédoine

Cook

1. Cook mushrooms in skillet until caramelized, add leeks, garlic, and shallots until caramelized
2. Remove Mushrooms and stir in thyme, set aside
3. Cook Risotto butter, oil, and rice until golden brown, add garlic and shallots to toast
4. Deglaze with wine and simmer until au sec
5. Stir stock, add all but 1 cup, bring Risotto back to simmer
6. Stir Risotto, cover, reduce heat to lowest for 10 min
7. Stir Risotto, cover, continue cooking until smear test has five nodules, ~10 min
8. Increase heat to high, add Mushrooms and remaining Stock, stirring constantly