Mushroom Risotto

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The summer season is slowly coming to an end and National Mushroom Month is upon us! That’s right, September is the month to celebrate our favorite fungi and we’re kicking things off with our favorite mushroom loaded recipe. Chef Bradford likes his risotto with wild foraged porcinis but feel free to substitute anything from shitakes to morels! 
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2 T Olive Oil
1 Large Onion Brunoise
1 Box Arborio Rice
1 Cup Corn (Kernels) Roasted
2 Tbs Rosemary
1 Cup Sauteed Mushrooms
2 Cups Water
1/2 Cup Heavy Cream
1/2 Cup Parmesan Cheese
Salt

 

 

Sweat onion in olive oil until translucent. Add Arborio rice. Stir continuously. Add white wine and water. Continue cooking and stirring to knock starch off rice. Cook until Al Dente and add roasted corn, rosemary, and sauteed mushrooms. Finish with cream, parmesan cheese and salt to taste.

*For extra flavor use corn stock instead of water
*May need additional liquid to cook to desired doneness.

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