Monday, June 17, 2013

Risotto with Mushrooms and Fontina Cheese

Yields 4 servings
Adapted from Bon Appétit, March 1996

2 Cups mushrooms, shiitake, chopped
1 Tbls butter

22 Ounce(fl)s stock, chicken, low-sodium*
1 Medium chopped onion, yellow
3 Ounce(wt)s chopped mushrooms, cremini
7/8 Cup rice, Arborio
1 Tbls oil, olive
1 Clove minced garlic, fresh
1 Tbls minced rosemary, fresh
3/8 Cup wine, white
3 Ounce(wt)s cubed cheese, Fontina1/4 Cup cheese, parmesan, grated

Chef's Note: You can use Vegetable stock to keep this dish vegetarian.

Tools Needed:
Emeril by All-Clad E9209964 Hard Anodized Nonstick 12-Inch Fry Pan with Lid Cookware, Black 

Saute shiitake mushrooms in butter until browned. Remove from heat.

Chop cremini mushrooms. 

Pour stock into saucepan and heat. Reduce heat and keep hot. 

Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add cremini mushrooms and rosemary, sauté until tender, about 5 minutes. Add in shittakes.

Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. 

Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes, covered for 10 of those minutes. Mix in cheeses and allow to melt. Serve.