Wild mushroom and epazote risotto

4 servings

Ingredients

Quantity Ingredient
6 Ups Brown Chicken Stock; see * Note
2 tablespoons Butter
1 Yellow onion; peeled and minced
1 teaspoon Salt; or more to taste
½ teaspoon Freshly-ground black pepper; or more to taste
1½ cup Round short-grain rice such as Arborio
½ cup Dry white wine
2 tablespoons Olive oil
1 pounds Fresh assorted mushrooms; preferably wild, cleaned
(ideally a mixture of Cremini; Oyster, Shiitake and Portobe
2 Garlic cloves; minced or pureed
½ cup Grated manchego cheese
(or substitute Parmesan)
1 bunch Epazote; picked, chopped coar

Directions

* Note: See the "Brown Chicken Stock" recipe which is included in this collection.

Place the Brown Chicken Stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and ½ teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir well to coat with the butter. Cook 5 minutes until rice is opaque. Add wine, stir, and cook until it has been absorbed. Lower the heat to low, add one ladle of the chicken stock, and stir. Cook, stirring, until the stock has been absorbed. Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone. Reserve ½ cup stock for finishing the dish. In the meantime, cut the mushrooms into slices or wedges according to their natures. Keep the various types separate. Heat a large non-stick skillet over high heat for 1 minute then add some olive oil. Add one type of mushroom, just enough to cover the bottom of the pan. Shake and season with some salt and pepper.

Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released. Then remove the mushrooms from the pan and reserve. Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms. Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required. When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well. Add some or all of the reserved stock if necessary to give risotto a slightly-soupy character. Add grated cheese and epazote, taste and adjust seasoning, and serve immediately. This recipe yields 4 entree or 6 appetizer servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Related recipes