Recipe created and provided by Chef Crusco Catering in Austin, TX.
- 5 tbsps. Unsalted Butter
- 4 tbsp. EVOO
- 2 large Shallots – minced
- 2 cloves garlic – minced
- 1 tbsp. Tomato Paste
- 3/4 Cup Arborio rice
- 1/2 Cup Sauvignon Blanc or Chardonnay
- 2 Cups homemade Chicken stock (store bought is ok but wont have the same depth of flavor)
- 1/2 to 3/4 cup Parmiggiano Reggiano Cheese – 1/2 finely grated and 1/2 shaved thin
- 3 tbsps. Heavy Cream
- 3 tbsps. Fresh Thyme – leaves only (1/2 for mushrooms and half for garnish)
- 2 tsps. Dried Porcini – dusted in a coffee grinder
- 12 Cremini Mushrooms – cleaned and finely minced
- 6 Shitake Mushrooms – cleaned and finely minced
- 1 King Trumpet Mushroom – cleaned and cut into 1/3 inch slices
- 2 Lobster Mushroom – cleaned and cut into quarters
- In a small saute pan on high heat, cook Cremini & Shitake mushrooms in 2 tbsps. butter & 2 tbsps. EVOO. Season w/ salt & pepper, two pinches of Porcini dust and 1 tbsp. thyme. Cook for 6-7 minutes or until the mushrooms have reduced to about half the size. Remove from heat and set aside.
- In another small saute pan on high heat, saute the Trumpet and Lobster mushrooms in 1 tbsp. Butter & 1 tbps. EVOO. for 2-3 minutes. Season with a pinch or two of Porcini dust, salt/pepper and 1 tbsp. fresh thyme. Remove from heat and set aside.
- In a large/deep saute pan over med heat, melt 2 tbsps. butter & 2 tbsps. Evoo. Add shallots and season with salt/pepper & the left over Porcini dust. Cook, stirring occasionally, until softened (about 5-6 minutes). Add garlic and cook another minute or so.
- Add tomato paste and cook until the red color turns into a mahogany. Then, add rice and drop the temperature down to low. Stir around so the rice gets covered in all the fats and aromatics.
- Meanwhile, heat the chicken broth in a pot on high heat. Lower temp and set aside keeping warm.
- Turn the heat back to high with the rice. Once you start to see the rice take some color, add the wine and cook, stirring, until liquid is absorbed (about 3-4 minutes).
- Now you want to start adding chicken stock a ladel or two at a time just enough for the rice to get covered. Return to a simmer over med heat and continue to cook, stirring, until stock is absorbed (about 1-2 minutes). Keep doing this and after 3-4 rounds, taste the rice to see if its al dente.
- If still too hard, add more stock and continue cooking until its absorbed and the rice is tender.
- Remove from heat. Stir in Cremini Mushrooms mix, Parmiggiano, Heavy cream, and remaining stock if risotto is too thick. Mix well and and taste for seasoning. Remove from heat and set aside.
- Serve immediately by pouring a ladel or two of risotto in a shallow/wide bowl. Garnish with the sauteed Trumpet & Lobster mushrooms as well as Parmiggiano shavings. Sprinkle some fresh thyme leaves all over and some more grated Parmiggiano. Serve with a glass of cold, dry white wine. Enjoy!