Holiday entertaining on the mind? Then this dish could be for you: local mushroom risotto courtesy of chef Doug Katz at Fire. I’m a big fan of this chef and Fire so you just know this will impress guests.
local mushroom risotto (yield: 8 portions)
- 3 ounces, olive oil
- 1 cup, fennel, fine dice
- 1 cup, yellow onion, fine dice
- 1 cup, mixed local mushrooms (oysters, shiitakes) cut into large pieces
- 2 cups, arborio rice
- 6-7 cups, chicken or vegetable stock, seasoned and hot (bay leaf and thyme)
- to taste, kosher salt
- to taste, cayenne pepper
- 1/4 c, white wine
- 2 tbs, Parmesan
- 1 tbs, whole butter
- 2 tbs, fine herbs, chopped (tarragon, parsley and chive)
In a rondeau, heat oil to ripple. Add the mushrooms and sauté for 3 minutes or until lightly golden, season with salt and pepper. Add onion and fennel and continue sautéing until translucent, about 3 minutes. Season again with salt and pepper, to taste. Add arborio stirring to coat with oil. Allow arborio to become toasted – mixture should smell nutty without browning.
Add stock in thirds stirring to absorb. Stir only to combine the stock and prevent sticking, taste for seasoning and adjust if necessary. Add the wine and allow to absorb. Finish with stock as needed, Parmesan, butter and fine herbs.
This post was sponsored by Heinen’s. When making this dish at home, Laurie, the wine expert at the Avon Heinen’s, suggests you try Damilano Barbera d’ Asti from the Piedmonte region of Italy. She says it’s a red wine that pairs with a variety of foods. The earthiness and dried red fruits of this wine would pair with the earthiness and dried herbs of the food. It is a light-medium wine, old world style, and just a delicious, fun wine, she adds.
Also, be sure to check out Heinen’s site for a series of new cooking videos and recipes they have created with chef Billy Paris. They are quick but informative and several of the dishes look tempting.