ROASTED MUSHROOM RISOTTO WITH PARSLEY

Roasted Mushroom Risotto With Parsley image

Provided by Penny Stettinius

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 22

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2 pints chicken stock
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/2 head celery, finely chopped
2 cups risotto rice
2 cups dry white wine or 2 cups vermouth
sea salt
black pepper, freshly ground
5 tablespoons butter
4 ounces parmesan cheese, finely grated
7 ounces wild mushrooms, cleaned and torn
olive oil
sea salt
black pepper, freshly ground
1 bulb of garlic, cloves peeled and halved
1 bunch fresh thyme, leaves picked
1 tablespoon butter
1 bunch fresh parsley, very finely chopped
1 lemon
parmesan cheese, grated

Steps:

Preheat the oven to 400 degrees.
Start making your risotto bianco.
When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
Add the garlic, thyme, and butter and mix together.
Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
Divide between the plates and sprinkle over the remaining mushrooms.
Serve with grated Parmesan.