Mushroom Risotto with Mascarpone, Gruyère, and Chives, from Gael
From Plated meal-kit service, made on 5-26-19, Memorial Day weekend. Yum! Such an easy risotto--all the wine goes in at once!
Comments from Plated: "Chef Giuseppe wows us with yet another luxurious risotto—this time featuring two forms of both mushrooms and cheese. He infuses warm broth with ground and dried porcini mushrooms, then roasts and sautés creminis for stirring into the finished dish. Nutty aged Gruyère adds richness, along with dollops of chive-laced mascarpone cheese."
10 ounces cremini mushrooms
2 shallots
1 vegetable bouillon cube
2 teaspoons porcini mushroom powder
¾ cup Arborio rice
¼ cup white wine
3 packets unsalted butter
⅛ ounce chives
4 ounces mascarpone cheese
2 ounces shredded Gruyère cheese
1. Prepare ingredients and warm
broth
Preheat oven to 425°F. Wipe
mushrooms clean with a damp paper
towel and thinly slice. Peel shallots and
mince. In a medium high-sided pan,
combine bouillon cube, porcini
mushroom powder (see recipe tip), and
3½ cups water; bring to a boil over
medium-high heat. Remove pan from
heat and cover to keep warm until Step
4.
2. Roast mushrooms
Line a baking sheet with foil, add 1 cup
sliced mushrooms, and toss with 2
tablespoons olive oil, ⅛ teaspoon salt,
and pepper as desired. Arrange in a
single layer, spacing apart, and roast
until lightly brown and crisp, 15–18
minutes.
3. Sauté shallots and toast rice
While mushrooms roast, heat 1
tablespoon olive oil in a medium pot
over medium-high heat. When oil is
shimmering, add half of shallots; sauté,
stirring, until softened, 2–3 minutes. Add
rice; cook, stirring, until toasted and
translucent, 2–3 minutes. (Toasting the
rice adds a delicious nutty flavor and
prevents it from absorbing liquid too
quickly).
4. Simmer risotto
Add white wine to pot with rice, still
over medium-high heat, and simmer
until liquid is mostly absorbed, 1–2
minutes. Then, stir in warmed broth and
½ teaspoon salt, reserving pan. Increase
heat under pot to high and bring to a
boil, then reduce heat to medium high
and simmer, stirring occasionally, until
liquid is mostly absorbed and rice is
tender, 15–20 minutes more (see recipe
tip).
5. Sauté mushrooms
While risotto simmers, heat butter in
pan from broth over medium-high heat. When butter is foamy, add remaining
mushrooms and remaining shallots;
sauté, stirring, until browned and tender,
10–12 minutes. Season with ½ teaspoon
salt and pepper as desired. Remove pot
from heat. Meanwhile, rinse chives and
thinly slice. In a small bowl, stir together
half of chives and 1 tablespoon
mascarpone to combine.
6. Plate mushroom risotto
To pot with risotto, stir in Gruyère,
sautéed mushrooms, and 3
tablespoons plain mascarpone (save
remainder for a snack) to combine.
Divide mushroom risotto between
serving bowls. Dollop over chive
mascarpone. Top with roasted
mushrooms and remaining chives. Dig
in!
Thursday, July 4, 2019
Mushroom Risotto with Mascarpone, Gruyère, and Chives, from Gael
Labels:
Gael,
Italian,
main courses,
mushrooms,
Plated,
risotto,
vegetarian
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