Ryan Jolicoeur-Nye: This is my go-to risotto recipe, but risotto will take on any flavor added to it, so I love to experiment — try adding sautéed curry leaves and finishing with paneer cheese for an excellent Indian fusion version of this dish. Add seasonal items like summer squash, zucchini, butternut squash, sunflower seeds, or dried cranberries. Pan-seared scallops are always a great pairing and my personal favorite to combine with this mushroom risotto.
NOTE: Risotto is an active recipe, requiring you to give it attention during the entire process.
Ingredients
- 2 cups Arborio rice
- 2 medium shallots, diced
- 4 cloves of garlic, chopped
- 2 tablespoons of extra virgin olive oil
- 48 ounces of your favorite stock (I usually use bouillon cubes)
- 1 cup of dry white wine (I prefer a buttery chardonnay)
- 5 tablespoons European unsalted butter
- 1 cup of shaved or grated parmesan cheese (fresh shaved is best)
- 1 cup mushrooms, chopped (I like to use portobello, crimini, button, shiitake, chanterelle, or oyster)
- Chopped parsley for garnish
- Salt and pepper to taste
Preparation
Add the broth to a small saucepan and bring to a simmer on low. Cover the saucepan so evaporation doesn’t occur. (If you want to reduce for a more robust flavor, then add additional broth. I use bouillon because I find that boxed broth can lack in flavor.)
In a large, deep skillet on low heat, sauté the shallots in the olive oil until they become slightly transparent and aromatic. Add half the chopped garlic and continue to sauté, being careful not to burn them. Add the Arborio rice and stir. After about two minutes, we want to introduce some fat — add 2 tablespoons of the butter and continue to stir, making sure not to burn the rice. Sauté for another 3-4 minutes, stirring constantly. We want it to smell nutty and have just a hint of color, but not burn.
Add the white wine and continue to stir. Once the wine has cooked off, add ½ cup of mushrooms, then begin ladling the hot broth into the rice mixture, one ladle at a time. You will repeat the step with the broth until the rice is al dente — it should have only a slight crunch. It will continue to cook during the next steps. Stir in 2 tablespoons of butter, and add ½ cup parmesan cheese. Add salt and pepper to taste. Fold in chopped parsley, reserving some for garnish. Remove from the heat.
In a separate, small skillet on medium heat, add 1 tablespoon of butter, then add reserved mushrooms and garlic and sauté. Add salt and pepper to taste.
To serve, garnish with sauteed mushrooms and garlic, parmesan, and parsley. Finish with a grind of pepper.
Set sail with Ryan and the Oklahoma City Ballet at the 2024 Ballet Set sail with Ryan and the Oklahoma City Ballet at the 2024 Ballet Ball: Coastal Cruise on April 6th this year!
Ball: Coastal Cruise on April 6th this year!
