Wild mushrooms risotto - Le Coup de Grâce

Wild mushrooms risotto

Preparation :25 min Cooking :35 min
Difficulty :medium
Servings :4

I heard that fall is at our footsteps? IT’S 30 OUTSIDE! This wild mushrooms risotto is not only extremely good but also comforting. Bookmark this recipe! RIGHT NOW, I AM STILL WAITING ! Bon appétit and you can thank me later.

Ingredients

  • Olive oil
  • 2 shallots, finely chopped
  • 2 cups arborio rice
  • 1 cup white wine
  • 5 cups hot chicken stock (or vegetable stock) + 1/2 cup at the end
  • 1 cup Blanche de Chambly beer from Unibroue
  • 1/4 cup butter
  • 250g shiitake mushrooms
  • 250g oyster mushrooms
  • 250g cremini mushrooms
  • 2 tablespoons fresh thyme leaves + some for the service
  • Zest from 1 lemon
  • 1 cup freshly grated parmesan + some for the service
  • Lemon wedges
  • Salt and ground pepper

Preparation

  • In a big pan at medium heat: add about 2 tablespoons olive oil and cook shallots for 3-4 minutes while stirring.
  • Add the rice, stir well to coat then continue cooking for 1 minute. Add the white wine and stir. Reduce until dry.
  • Continue cooking while adding 3/4 cup of chicken broth at a time, while reducing until dry everytime. Very important to stir regularly. ( Add the beer to the risotto when you’re at about half of the broth ). If the liquid is absorbing or evaporating too fast, reduce heat slightly. This cooking should take about 25 to 30 minutes.
  • Meanwhile, in a big skillet at medium-high heat, melt the butter and add the mushrooms, thyme, lemon zest then season with salt and pepper. Cook for 3-4 minutes. Close heat and keep warm.
  • Rice cooking is completed? Remove from heat and add the parmesan, half of the mushrooms then stir well. Season with salt and pepper if necessary! Right before serving, add 1/2 cup of chicken broth and stir delicately. Risotto needs to be served creamy as hell!
  • Place the risotto in the plates then add a handful of the remaining mushrooms on top. Cover with freshly grated parmesan then decorate with thyme leaves. Serve with a lemon wedge and squeeze the juice on top !

*Note : Risotto is good when al dente : tender outside and slightly firm inside. You might not need all the broth to achieve the required cooking.

 

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Our wine stewards suggest

+- 15$Adega de Pegões Colheita Seleccionada

A white Portuguese offering notes of exotic fruits completed with woody and spicy hints, that has enough texture to support this comforting meal.

+- 30$Castello della Sala Bramìto del Cervo 2015

With this risotto that combines woody accents of the wild mushrooms and the freshness of the lemon and white beer, this Italian chardonnay will make a lot of people happy with it's delicate woody notes and ripe apple.

Kirke, Le Corsaire

This English-inspired bitter beer offers earthy notes of noble hops that will mix with the mushrooms of this meal to make you feel like you are walking in the forest during fall. The discreet aromas of citrus of the beer will evoke the citron zest used in the risotto. This light-bodied beer will be sweet in your mouth with this pairing.

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