FROM THE CHANDON HOME KITCHEN

PORCINI MUSHROOM RISOTTO WITH SOY-PICKLED MAITAKE MUSHROOMS AND CHARRED ONIONS

This rich porcini risotto is beautifully balanced by sharp, savory pickled mushrooms and sweet charred onions. for the perfect pairing, pop a bottle of Los Carneros Vintage Brut. This bright and intense sparkling is filled with elegant structure to compliment this risotto.

SERVES : 4 people as a main dish

PREP TIME : 30 minutes

COOK TIME : 40 minutes


INGREDIENTS

For the Risotto:

  • 1 1/3 cup Arborio or Canaroli rice
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 1/2 cup shallot or onion, finely diced
  • 2 each garlic clove, finely chopped
  • 1/2 cup dry white wine
  • 5 cups hot mushroom, vegetable, or chicken stock
  • 1 1/4 cup porcini cream
  • 3 oz parmesan, finely grated
  • Salt and freshly ground pepper, to taste

For the Porcini Cream (makes 1 quart):

  • 4 Tbs onion, fine chopped
  • 2 each cloves garlic, chopped
  • 1 Tbs butter
  • 2 oz dried porcini
  • 1/2 cup dry white wine
  • 2/3 cup water
  • 1 1/3 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp fresh ground black pepper

For the Soy Pickled Mushrooms (makes a 1/2 lb):

  • 8 oz maitake mushrooms, torn into bite-sized pieces
  • 1 large garlic clove, sliced
  • 1 small shallot, thinly sliced
  • 1 pinch chili flakes
  • 3 Tbs soy sauce or tamari
  • 2 Tbs sugar
  • 1/3 cup Champagne vinegar
  • 1/3 cup water

For the Charred Onions:

  • 2 each medium yellow onions, peeled and halved
  • 1 Tbs olive oil
  • Salt, to taste

For the Garnish:

  • Chives, finely sliced
  • Parmesan shavings
METHOD

Prepare the Porcini Cream:

  • In a large sauce pot, melt the butter.
  • Add the onions, garlic and dried porcini mushroom and sauté until soft.
  • Add the white wine and deglaze the pan. Let the alcohol cook out and reduce by half.
  • Add water, heavy cream, salt and pepper into the pot.
  • bring the mixture to a brief boil and reduce to a simmer. Allow to simmer for 10 minutes.
  • Carefully Puree mixture in a blender until smooth. Strain if needed.
  • Place in a suitable food storage container and cool in an ice bath.

Prepare the Soy Pickled Mushrooms (about 1/2 pound):

  • Place the maitake mushrooms in a heatproof container and reserve.
  • Place all the remaining ingredients into a sauce pan and bring to a boil.
  • Pour the boiling pickling liquid over the mushrooms.
  • Place a small plate or other food safe weight over the mushrooms to ensure they are fully submerged in the pickling liquid.
  • Let cool to room temperature, then refrigerate at least 20 minutes before serving.
  • Store any remaining pickled mushrooms in an airtight container in the refrigerator for up to two weeks.

Prepare the Charred Onions:

  • Heat a grill pan, cast-iron pan, or broiler to high heat.
  • toss the onion halves with olive oil and salt
  • char until deeply browned and softened, about 8-10 minutes.
  • Once slightly cooled, separate into petals or thick slices.

Cook the Risotto:

  • Keep your stock hot in a saucepan over low heat.
  • in a wide heavy pan, melt butter with olive oil over medium heat.
  • Add the diced shallot or onion and cook until softened, about 2-3 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir for 1-2 minutes until lightly toasted.
  • Add the white wine and cook until mostly absorbed.
  • Add the hot stock gradually, one ladle at a time, stirring frequently.
  • After the rice has absorbed most of the stock and the rice has softened, add the porcini cream to the risotto, continuing to stir until the rice is tender with a slight bite, about 18-20 minutes total.
  • Stir in the grated parmesan.
  • Season to taste, but remember, the soy-pickled mushrooms bring salinity and acidity to the risotto so season carefully.

Assembly:

  • Spoon the risotto into shallow bowls.
  • Top with drained, soy-pickled mushrooms, and charred onions.
  • Garnish with chives and parmesan shavings.
  • Serve immediately while the risotto is loose and creamy

ENJOY THIS RECIPE WITH 

$65.00 | $52.00 Club

Available in cases