Jane's Wild Mushroom Risotto

By Executive Chef Glenn Harris
(Serves 4)

Ingredients:

•  8 crimini mushrooms (quartered)
• 12 shitake mushrooms (no stem, cut in half)
• 3 clusters oyster mushroom (no stem)
• 3 quarts vegetable stock
• 1 clove garlic (sliced)
• 1 white onion (small diced)
• 10 oz Arborio rice
• 1/4 bunch of thyme
• 4oz taleggio cheese
• 6oz white wine
• 1/4 bunch parsley (chopped)
• 1 Tb. White truffle oil

 

Procedure:
1) In separate bowls toss mushrooms with little olive oil, salt, and
pepper. Roast mushrooms in oven at 450 degrees on separate pans to
ensure proper cooking, about 10 minutes. Remove from oven and let cool.

2) In a large pot sweat onion and garlic until soft. Add thyme then add
rice to parch in oil, about 2 minutes. Deglaze with white wine and let
cook for 2 minutes. Add 1/3 of stock to pot and slowly cook on low heat
stirring every 4 minutes until almost all liquid is gone. Repeat this
step 2 more times until all stock is gone. Remove fresh thyme and add
mushrooms, cheese, and parsley. When serving drizzle little truffle oil
on rice.

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Phone: (212) 254-7000