Cook Along with Elk Cove!
Scroll down for video instructions for our second weekly recipe: Mushroom Risotto. During the COVID-19 shutdown, we know many of you are cooking from home and would like some fresh inspiration for what to cook. We’re calling this series “Lockdown Kitchen.”
Each week Chef Amy and her sous-chef LJ share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
Here’s what you’ll need to make Amy’s Mushroom Risotto:
- An earthy bottle of Oregon Pinot Noir – we suggest our 2017 Five Mountain Pinot Noir.
- This recipe is flexible- the mushrooms and cheese will provide plenty of flavor even if your stock isn’t super flavorful.
- 3 oz dried mushrooms
- 8 cups stock- chicken, veggie, mushroom, or beef, or use 8 cups of water mixed with 2 tbs bullion
- 2 shallots or 1 small onion, diced
- 2 cups short-grain rice, carnaroli is traditional but arborio will do)
- 3 tbs olive oil
- ¼ cup butter
- ½ cup grated parmesan or another hard cheese like asiago or romano
- Salt and pepper to taste
- 2 tbs chopped fresh herbs, optional- any mix of thyme, parsley, oregano, sage, chives, or marjoram
Soak the dried mushrooms in water for 3 hours or overnight, then chop into bite-sized pieces. Heat stock on the stove and leave over low heat. Heat a large sauté pan over medium heat and add the olive oil and onion or shallot. Sauté until translucent, then add the rice. Stir with a wooden spoon until the rice is fragrant. Add the wine and stir until it has almost completely cooked off. Add the stock, one ladle-full at a time, following the same procedure. Taste the risotto for doneness- the grains of rice should be tender and the risotto should be creamy and fairly saucy. If you need more liquid, you can heat more broth or just use hot water. Once the rice is done, add the butter, cheese, salt and pepper. Top with fresh herbs if you have them.