Wild Mushroom Risotto
Providing your customer with upscale dining experiences need not be expensive. This gourmet recipe for exquisite mushroom risotto looks and tastes as good as anything you would find in the finest dining restaurants but at a much more affordable cost.
Ingredients:
- SunGlow® European Style Butter Blend Liquid - .5 Cup
- White truffle oil - 2 oz.
- Water - 2 Quart
- Vegetable base - 6 tbs.
- Yellow onion, 1/4" diced - .5 Cup
- Shallot, 1/4in diced - 2 tbs.
- Garlic, chopped - 1 tbs.
- White Wine - .5 Cup
- Arborio Rice - 3 Cups
- Heavy cream - .25 Cup
- Parmesan cheese, shredded - 3 Cups
- Black pepper, ground - As Needed
- Truffle salt - As Needed
- Fresh herbs, chopped - .25 Cup
Preparation:
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Heat the sauce pot, add the SunGlow along with the truffle oil. As well as a pot for the water to start the base stock for the risotto as the stock needs to be very hot when pouring it into the rice during in the cooking.
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Stir in the onions, garlic, shallots. Cook for 2 minutes until the ingredients are soft and the onion are translucent.
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Stir in the white wine and cook till nearly evaporated. Add in the Arborio rice and stir.
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Turn down the flame to medium heat, add the 6 oz. hot flavored stock. Stir the rice mixture and do not add in any more stock until the previous stock has totally evaporated. Continue to same exact steps until the raw rice has all been used for the recipe.
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If you are going to serve it today then add in the remainder of the ingredients and fold them in gently. Salt and pepper are there if you need them. If you don't need it just set it to the side.
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If you are not going to serve the risotto on the day that you make the product that's not an issue. Just take it out of the pan that it was cooked in and pour it out onto a pan that is shallow and has a large surface area so you can spread the risotto out to cool quickly. Once it is cooled entirely you can combine it together and store it in any type of container you like and hold it in the refrigerator until you will need the product next.
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Just don't forget to add the cream, cheese, and remainder of the ingredients back into the risotto when you go to use the item again for your next gathering.
Chef’s Tip:
As for quick instructions for re-heating, this product backup is really easy. In your pot make up some of the same broth you used for the risotto. Make up like 1 quart and pour 1/2 the amount into the pot and heat the broth up and pour the risotto on top. Turn your heat to med-low so it will slowly steam the risotto up and keep it moist at the same time. If you need more liquid you can add more in.
