Slow-Stirred Mushroom Risotto

Method

chefjasonmckinney.com/recipes/kale-and-wild-mushroom-risotto

1. 1

   Step 1. Heat the broth and water to a boil in the 2 qt pot, and set aside. Peel and finely mince the shallot. Dice the mushrooms. Dice the butter.

2. 2

   Step 2. In a large saute pan, sweat the shallot in olive oil over medium low heat, season lightly with truffle salt or flaky sea salt, and cook until translucent and tender without any color. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color. Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.

3. 3

   Step 3. Reduce the heat to medium and add one ladle of hot stock to the pan. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente. While the risotto is cooking, it’s time to saute the mushrooms.

4. 4

   Step 4. Heat the other large saute pan over medium high heat. Add 2 tablespoons of butter to the pan and allow it to slightly brown. Add the mushrooms to the pan and saute until cooked through, about 2–3 minutes. Season with truffle salt or flaky sea salt and add the kale. Cook quickly to wilt and turn the heat off; reserve. Once the risotto is cooked, turn down to low heat and add the remaining butter, and grate in the Parmesan cheese. Stir until homogenous. Adjust the consistency with more broth if necessary.Timer: 2 min

5. 5

   Step 5. Add a couple drops of Champagne or your other favorite vinegar to heighten the taste. Adjust the seasoning with truffle salt or flaky sea salt. Plate the risotto and garnish it with the sauteed mushrooms and kale. Dig in and enjoy a perfectly cooked risotto!