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!
