DIY Network

Wild-Mushroom Risotto From "Ask DIY" episode ADI-501

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Chef Paul Sturkey shows the easy steps for making wild-mushroom risotto -- just like the one he serves in his fine restaurants. Figure A Figure B Figure C Figure D Figure E Figure F

Q: How can I make risotto that's as good as what I get in a restaurant?

A: (from Ask DIY expert gourmet Paul Sturkey) Here are the steps for making wild-mushroom risotto from a recipe that's actually used in my restaurants.

Note: The complete recipe -- with ingredients list -- immediately follows these tips and cooking instructions.

1. Begin with a nice-sized pot. Heat it up, and add some butter and a little bit of extra-virgin olive oil.
   
   
   
   
2. Once the butter and oil have heated sufficiently, add diced white onions and saute them.
   
   
   
   
3. Once the juices begin to cook out of the onion, add Arborio rice (figure A ) -- a special rice from Italy used in making risotto. The high level of starch in this variety of rice serves at the thickening agent that helps give risotto its distinctive texture.
   
   
   
   
4. Stir the rice so that it gets coated thoroughly with the butter and oil.
   
   
   
   
5. As the rice and onions simmer, add chicken stock that's already been heated.
   
   
   
   
6. As the rice continues to cook, prepare your mushrooms. For added flavor, use a variety of mushrooms such as shiitake and portobellos (figure B).
   
   
   
   
7. Saute the mushrooms in a skillet with butter (figure C).
   
   
   
   
8. As the mushrooms cook, add garlic, green-onion tops, white wine and peas (figure D). Season the mixture with freshly ground pepper and salt, and allow it to continue cooking down.
   
   
   
   
9. Pour some additional chicken stock into the rice mixture, then add the sauteed mushroom mixture (figure E).
   
   
   
   
10. Allow the full mixture to cook another two to three minutes. Continue stirring as the rice and other ingredients absorb the liquid. Add a little more extra-virgin olive oil (figure F).
    
    
    
    
11. Once the dish is thoroughly mixed and heated, serve the risotto in a bowl, topped with freshly grated Parmesan cheese and chopped chives.

Wild Mushroom Risotto
Serves 6

Ingredients:

1/2 cup onion, diced
2 Tbsp. butter
1 cup Arborio rice
2 1/2 cups chicken stock, hot
Grated parmesan cheese
Salt and pepper to taste

For the mushrooms:

2 cups assorted mushrooms (shiitake, cremini, chanterelle, cepes); washed, sliced and patted dry
2 Tbsp. butter
2 Tbsp. green onions, diced
1 Tbsp. garlic, chopped
1/3 cup white wine
1/2 cup fresh peas
Salt and pepper

Preparation:

1. In a 4-qt. saucepan over medium heat, combine butter and onions and cook 2 minutes.

2. Add rice; stir to coat and cook 2-3 minutes.

3. Add 1/3 of the chicken stock and stir until rice absorbs stock. Repeat process two more times until stock is used and rice is al-dente (firm -- but tender to the bite). The risotto should look creamy.

4. Meanwhile, in a small skillet, melt butter and add onions and garlic and cook 1 minute.

5. Add mushrooms and wine and cook 5-7 minutes.

6. Add mushrooms and peas to risotto and stir to blend.

7. Stir in pepper and cheese.

8. Taste and adjust with salt to personal taste.

For leftovers:

• In an 8"x8" pan sprayed with non-stick spray, pour leftover risotto into pan and spread evenly.
  
• Chill for several hours and then cut into shapes.
  
• In a non-stick saute pan, heat 2 Tbsp. olive oil until hot.
  
• Place risotto "cakes" in skillet and cook about 2 minutes on each side.
  
• Serve with fresh tomato sauce and or your choice of chicken, beef, fish or veal.
  
• Alternative: Serve with mixed salad greens and goat cheese.

Paul Sturkey
Chef/Owner:
- Sturkeys Restaurant
- Encore Cafe
Cincinnati, Ohio

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