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Wolfgang Puck Cafe's Wild Mushroom Risotto

1/2 C. peanut oil
1 medium onion, minced fine
1 large clove garlic, minced
2 C. arborio rice
1 C. dry white wine
7 C. chicken stock, heated
3 T. olive oil
1/2 lb. wild mushrooms, stems reserved
salt
1/4 C. tomato, chopped
4 T. unsalted butter, chilled and cut
1/2 C. grated Parmesan
1 large pinch chopped Italian parsley
freshly ground pepper

In medium size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add rice and continue to stir, using wooden spoon, and coating rice with oil and onion. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. Meanwhile, in medium skillet, heat olive oil.

Cut mushrooms into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups stock into rice, turn flame to high, and stir in pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as needed. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and 1/4 cup Parmesan until completely dissolved. Stir in the parsley and season with salt and pepper to taste.

Divide among 4 heated plates and serve immediately. Pass remaining Parmesan.

Yield: Serves 8.
 

    
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