Exotic Mushroom Risotto Recipe

The chefs from 1754 House share their unique risotto recipe that does not include typical ingredients like cream or cheese, but instead uses vegetable stock. “What’s different and surprising is that we don’t use any cream or cheese, just vegetable stock. That allows the natural, earthy flavors of the organic mushrooms to be the star of the show,” Chef Michael Bates-Walsh said.

Four servings INGREDIENTS

Start with 1 1⁄ cups of Arborio rice

2

3 cups of vegetable stock

1 white onion

2 cups of exotic mushrooms. A blend of Brown Beach, White Beach, Maitake, and Trumpet Royale is what we use in the restaurant currently.

1 cup of “1754 house marinade” We blend oil with garlic, shallots, parsley, thyme and chives.

1⁄ cup brunoised shallots

2

1⁄ cup chopped garlic

2

1 tablespoon of butter

EQUIPMENT

1 small pot 2 medium sauté pans 1 wooden spoon 1 ladle 1 flat baking pan Begin by marinating your mushrooms. Toss them gently in a mixing bowl to ensure that they have been sufficiently coated and set aside. Season your vegetable stock with salt — not quite as much salt as you would pasta water but enough that you can taste it. Bring your stock to a simmer and hold it hot. Dice your white onion into small pieces and sweat it in a hot pan with oil. Once your onion is sweated and looking soft and translucent you can add in your rice. Cooking over high heat, stir your rice in with the onion. Continue stirring until you notice the rice start to toast. The first sign that your rice has toasted will be the distinct nutty smell of the rice, followed by specs of browning. Be careful not to burn your rice or your onion. After you have toasted your rice you may add your seasoned vegetable stock. Start by adding a third of the liquid to the hot pan, stirring constantly to avoid any sticking and to ensure equal distribution and absorption of the vegetable stock. Repeat this process until all of your stock has been added and absorbed. Pour your rice over a flat surface such as a baking pan and allow to cool, or store somewhere safe for immediate use. In a separate pan sauté your mushrooms with your chopped shallot and garlic. Season with salt and pepper. Once your mushrooms have cooked you may add your risotto to the pan. Stir the contents of the pan together and add a splash of unseasoned vegetable stock to facilitate the cooking process. Check your seasoning and adjust according to taste. We add a blend of chopped herbs consisting of parsley, tarragon, thyme and chives — but you may use whatever you like. Once most of your stock has been absorbed, finish the pan with a tablespoon of butter. Allow the butter to melt and mix in and you are ready to serve. Garnish with herb oil and a micro green salad.