- Tampa Bay Dining
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Wild Mushroom Risotto
Wild Mushroom Risotto Ingredients:
- 1 lb. Shitake Mushrooms
- 1 lb. Crimini Mushrooms
- 2 cups White Wine
- 2 cloves Garlic (chopped)
- 4 cups Chicken Stock or Vegetable Stock (warm)
- 2 cups Frozen Peas
- 2 cups Diced Tomato
- 1/2 lb. Butter
- 2 cups Grated Parmesan Cheese
- 3 cups Arborio Rice
De-stem Shitake mushrooms and cut tops into 1/2" strips. Cut Crimini mushrooms in halves. Melt 1/4 lb. butter in large sauté pan. Add garlic, mushrooms, white wine, salt and pepper to taste. Simmer covered for 20 minutes and reserve. In large pan add juice from mushroom pan and 1 cup chicken stock. Bring to a boil. Add rice. Cook until liquid is absorbed. Add more warm stock. Repeat until rice is almost done. Add remaining ingredients. Stir to combine and let sit for 10 minutes and serve. Submitted by Jason Fernandez, Managing Partner of Bernini Innovative Italian Cuisine.
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