Blue Cheese Risotto with Wild Mushrooms
Servings: 4 people
Ingredients
For the mushrooms:
- 2 tablespoons unsalted butter
- 8 ounces (225 grams) fresh shiitake mushrooms caps sliced
- 4 ounces (115 grams) fresh cremini mushrooms sliced
- ¼ cup (40 grams; one small) shallot finely chopped
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the risotto:
- 5-6 cups low-sodium chicken or vegetable stock
- 2 tablespoons extra-virgin olive oil
- ½ cup (80 grams; one large) shallot finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cup (225 grams) Arborio rice
- ½ cup dry white wine or Vermouth
- ¼ cup (60 mL) heavy cream
- 1 tablespoon unsalted butter
- ½ cup (60 grams; 2 ounces) firm blue cheese crumbled
For serving (optional)
- ¼ cup chopped fresh chives
- ½ cup grated Parmesan
Instructions
For the mushrooms:
- In a large saute pan, melt the butter over medium-high heat.
- Add the sliced mushrooms (both varieties) and cook, stirring occasionally, until the juices of the mushrooms begin to evaporate and the mushrooms start to brown.
- Stir in the finely minced shallots, season with salt and pepper, and continue cooking another 2-3 minutes.
- Remove the pan from the heat, set aside, and cover to keep the mushrooms warm.
For the risotto:
- In a medium saucepan, bring the stock to a simmer and keep warm over very-low heat.
- In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium heat. Add the shallots, season with the salt and pepper, and continue cooking for 1-2 minutes, stirring frequently, until they are softened but not browned.
- Add the rice and stir almost constantly, until it turns chalky white, about 3 minutes. Do not let the rice brown.
- Stir in the wine and simmer until the wine has almost evaporated, about 1-2 minutes.
- Add ¾ cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding ½ cup at a time, and allowing each addition to be absorbed, until the rice is barely tender to the bite and the mixture is loose and creamy, about 20 to 25 minutes. [If you run out of stock before the risotto is fully cooked, use very hot water in its place.]
- Remove the pan from the heat. Stir in the butter and cream, followed by the blue cheese.
- Taste and season with additional salt and pepper as required.
- Divide the risotto among shallow soup bowls. Top each serving with the warm mushrooms and a sprinkle of chives.
- Serve immediately, with extra Parmesan on the side.