Wild Mushroom Risotto served with a Parmesan Crisp

Wild Mushroom Risotto with Parmesan Crisp

Ingredients

For the Risotto:

• 1 cup Arborio rice
• 2 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 200 grams mixed wild mushrooms (such as porcini, chanterelle, shiitake), cleaned and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

For the Parmesan Crisp:

• 1/2 cup grated Parmesan cheese

Preparation

1. Make the Parmesan Crisp:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Sprinkle the grated Parmesan cheese in a thin, even layer on the parchment paper, shaping it into a circle about 4 inches in diameter.
4. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted, bubbly, and golden brown.
5. Remove from the oven and let it cool for a few minutes until it firms up. Carefully lift the crisp with a spatula and set aside.

2. Prepare the Risotto:

1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or pan over medium heat.
2. Add the chopped shallot and minced garlic. Sauté for 2-3 minutes until softened and aromatic.
3. Add the sliced wild mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and any liquid released has evaporated. Season with salt and pepper to taste. Remove half of the mushrooms and set aside for garnish.
4. Add the Arborio rice to the skillet with the remaining mushrooms. Stir to coat the rice with the butter and olive oil, allowing it to toast slightly for 1-2 minutes.
5. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
6. Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process will take about 18-20 minutes until the rice is creamy and tender, but still slightly al dente.
7. Stir in the grated Parmesan cheese and remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper if needed.

3. Serve:

1. Divide the wild mushroom risotto between two plates or bowls.
2. Top each serving with the reserved sautéed mushrooms.
3. Place a Parmesan crisp on top of each serving.
4. Garnish with chopped fresh parsley.
5. Serve immediately and enjoy your delicious wild mushroom risotto with Parmesan crisp!

This recipe makes a perfect dish for a special dinner for two, showcasing the rich flavors of wild mushrooms and the crunchy texture of Parmesan.