Empty My Fridge
Mushroom Risotto with these CRAZY Mushrooms! | Chef Jean-Pierre
Ingredients
- Chicken stock3 cups
- Extra virgin olive oil3 tbsp
- Onion · diced1 cup
- Rice1 cup
- White wine½ cups
- Shallot · diced2
- Sun dried tomato¼ cups
- Mushroom · sliced1-1/2 pounds
- Port wine½ cups
- Thyme · chopped1 tsp
- Salt
- Black pepper · ground
- Brie3–4 oz
- Parmesan cheese · grated½ cups
- Chive · chopped2 tbsp
- Butter2 oz
- Truffle oil
Instructions
- Heat the stock. In a heavy casserole about 30 cm wide and 10–15 cm deep, heat 2 tablespoons of olive oil, add the onion and rice, and season with salt and pepper. Stir constantly until the grains turn light gold.
- Add the Chardonnay and stir until absorbed. Then add the stock one cup at a time, simmering gently and adding the next cup only once each is absorbed, until all the stock is used.
- Meanwhile, heat 1 tablespoon of olive oil in a sauté pan, sweat the shallots for 2 minutes, then add the sun-dried tomatoes, mushrooms and salt and cook for 5 minutes. Add the port and ½ cup of chicken stock and simmer for 5 minutes.
- Return to the rice and add more stock until absorbed, stirring slowly. Add the mushroom mixture and the cheeses and stir until almost all the liquid is absorbed.
- Adjust the seasoning with salt and pepper, stir in the butter and chives, drizzle with truffle oil if using, and serve immediately.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
OnionCheeseRiceMushroomParmesan cheeseShallotSun dried tomatoBrie
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