Chef Serge is live in the studio with us today, here to tell you how you can make an amazing mushroom risotto in your own kitchen!
1 large shallot, chopped finely
4 Tbls. butter
½ lbs. baby bella mushrooms, sliced
1 cup arborio rice
½ cup white wine
4 cups Mushroom stock (recipe follows)
2 Tbls. butter
2 Roma tomatoes, diced
5 leaves fresh basil, chopped
1 Tbls. Italian parsley, chopped
¼ cup freshly grated Parmesan cheese
½ cup freshly grated Asiago cheese
Sea salt and ground black pepper, to taste
In a large pan, melt 4 Tbls. butter over medium heat. Sauté the shallots in the butter for about 3 minutes.
Add the mushrooms and continue to sauté for another 5 minutes, stirring frequently, until softened.
Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in ½ cup mushroom stock, bring to a boil and cook, stirring continuously, until the stock is absorbed.
Continue adding and about ½ cup of the mushroom stock at a time, stirring until completely absorbed by the rice before adding more stock.
When all stock absorbed, taste risotto to make sure it is cooked through and tender. If not, add a little more stock to achieve the desired doneness.
Stir in 2 Tbls. butter, diced tomatoes, salt and pepper, and fresh herbs. Check the seasoning and then stir in the cheeses. Serve in warmed bowls
2 Tbls. olive oil
8 oz. button mushrooms, sliced
2 carrots, chopped
2 whole cloves of garlic
2 celery stocks, chopped
1 onion, chopped
½ cup of dry white wine
2 bay leaves
Oregano and thyme sprigs
6 cups of water
Saute all your vegetables in a pan for about 6-7 min. Deglaze the pan with the white wine. Add water and fresh herbs bring to boil. Reduce heat and simmer for 45 minutes. Strain stock through a strainer to remove vegetables and herbs.
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