Ingredients:
4 cloves garlic
5 Shallots
1 lb small cremini mushrooms
2 Cups Arborio Rice
3/4 cup dry white wine (Chardonnay)
1/2 lb Gruyere Cheese
4 Tbsp light butter
* Olive Oil
* Salt
* Black pepper
Tools:
Oven Safe baking dish
6 - 8 qt stock pot with lid
2 qt saucepan
Preparation:
Preheat the oven to 400 degrees.
Rough chop shallots into 3/4" chunks and crush/peel garlic. In a baking dish, add a drizzle of olive oil, garlic, shallots, salt and pepper. Put in the oven and roast until it has started to brown. (approx 15 minutes). Feel free to use the broiler at the end for 2 - 3 minutes to finish.
In a 2 qt saucepan bring vegetable broth with salt to a boil.
In the stock pot, melt butter and add rice mixing well. Season the rice with salt and pepper and stir until well incorporated. Spread rice around the edges and add wine again mixing well. Using a small ladle (4oz) add 2 ladles of boiling broth to the rice mixture.
Repeat this process once the liquid has mixed in and boiled down until half of the stock has been added. Rough chop the cremini mushrooms into quarters or halves depending on size and add to the pot with the roasted shallots and garlic (chop if necessary) mixing well. Continue to add broth in the same increments until all broth has been mixed in with the rice.
Using a fine blade food processor, grind up Gruyere cheese until it is almost a powder and mix in with the risotto.
At this point, the mixture needs to simply cook until the rice is no longer crunchy being stirred frequently to ensure that all of the cooking liquid has been incorporated in.
Serving
This serves 6 with roughly 1 cup of cooked per serving.
For an added kick, dice up bacon or prosciutto and fry until crispy topping risotto with some crunch.
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