Triple Mushroom Risotto

Ingredients

• 3 ½ oz Shiitake Mushrooms
• ¼ oz Dried Porcini Mushrooms
• 6 oz Cremini Mushrooms
• 1 Shallot
• 4 Parsley Sprigs
• 1 Mini Baguette
• ¾ cup Arborio Rice
• 1.2 oz Butter
• 1 oz Grated Parmesan Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Cook Within: Constantly stirring the risotto does more than just give your arm a good workout. Stirring releases starches, a key for creamy risotto, and allows for even cooking of The name porcini means “piglets” in Italian. They’re also known as the king bolete, cèpe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus edulis.

3. 3

   Make Broth and Prepare Ingredients: Stem shiitake mushrooms and cut caps into ¼” strips. Once water is boiling, remove from burner and stir in dried porcini mushrooms and shiitake stems. Set aside at least 5 minutes. Strain through a wire-mesh strainer into a heat-proof medium mixing bowl. Discard porcinis and shiitake stems. Reserve pot. Cut cremini mushrooms into ¼” slices. Peel and mince shallot. Mince parsley, stems and leaves. Halve baguette lengthwise and slice each half on an angle, creating four wedges.

4. 4

   Add another ½ cup broth and stir constantly until: broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it’s done. There may be broth left. Remove pot from burner and stir in butter, roasted mushrooms, and Parmesan cheese. Season to taste with salt and pepper. Cover and set aside.

5. 5

   Roast the Mushrooms: Place shiitakes caps and creminis on prepared bak- ing sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and bake until mushrooms are tender, 10-12 minutes. Remove from oven and set aside. While mushrooms roast,

6. 6

   Bake the Baguette: Drizzle baguette slices with ½ tsp. olive oil and season with a pinch of salt and pepper. Place directly on oven rack and bake until lightly browned and toasted, 5-7 minutes. Carefully remove from oven.

7. 7

   Start the Risotto: Return pot used to make broth to medium-high heat and add 2 tsp. olive oil. Add shallot and parsley (reserving a bit for garnish) to hot pot. Cook, stirring constantly, until fragrant, 1-2 minutes. Add Arborio rice and cook, stirring constantly, until rice is lightly browned, 2-3 minutes. Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir constantly, until nearly all broth is absorbed.

8. 8

   Plate the Dish: Place a serving of risotto on a plate or in a bowl. Garnish with parsley. Serve with toasted baguette. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. Most is added to risotto, and a pinch garnishes dish. the recipe before you start–we promise it will be time Ƀ Bring 4 cups of water to a boil in a