Write For Us

Mushroom Risotto As Made By Chef Marcel Vigneron

E-Commerce Solutions SEO Solutions Marketing Solutions
202 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

lily
Published
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Here is what you'll need!
Mushroom Risotto As Made By Marcel Vigneron
Servings: 8-10
INGREDIENTS
Mushroom Stock
2 cups dried shiitake mushrooms
2 quarts filtered water
Risotto
1 tablespoon grape seed oil
8 ounces oyster mushrooms, torn into pieces
1 sprig thyme
1 clove garlic (skin on, smashed)
1 tablespoon butter
Salt, to taste
2 tablespoons olive oil
1½ cups shallots, minced
¼ cup butter
1½ cup sushi rice
1 bay leaf
1 clove garlic
⅔ cup dry white wine
8 cups mushroom stock
1 cup frozen peas
Salt, to taste
¼ cup butter
1 drop white truffle oil
1 teaspoon rayu oil (Korean garlic chili oil)
¼ cup pine nuts
⅔ cup Parmesan, grated (use vegetarian Parmesan to make the dish vegetarian)
Garnish
Pine nuts
Wood sorrel
Parmesan
Olive oil

PREPARATION
1. Blend dried shiitake in blender until it becomes a fine powder.
2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
3. Sauté oyster mushrooms in grape seed oil until brown edges have formed. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
4. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
5. Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
6. Over medium heat, add 2 cups of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
7. Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
8. Add ¼ cup butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated. Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
9. Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Cruising In My Buick
Licensed via Warner Chappell Production Music Inc.
Category
Food
Sign in or sign up to post comments.
Be the first to comment