Maitake Mushroom Risotto Recipe
/ summer black truffle, fried leek, chervil
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Ingredients
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Mushroom Risotto
Fried Leek
Garnish
Method
Mushroom Risotto
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm on low heat.
- 2
Sauté Onions and Garlic
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until translucent.
- 3
Cook the Mushrooms
Add the maitake mushrooms and sauté for about 5-7 minutes until they are golden brown.
- 4
Add Rice
Stir in the Arborio rice, ensuring it is well-coated with the oil and mixture. Cook for 2 minutes.
- 5
Deglaze with Wine
Pour in the white wine and cook until it has mostly evaporated.
- 6
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue until the rice is al dente and creamy.
- 7
Finish with Parmesan
Stir in grated Parmesan cheese and season with salt and black pepper. Remove from heat.
Fried Leek
- 8
Prepare the Leek
Clean and slice the leek into thin rings.
- 9
Coat and Fry the Leek
Dredge the leek rings in flour and heat vegetable oil in a pan. Fry the leeks until golden brown and crispy. Drain on paper towels.
Garnishing and Serving
- 10
Plate the Risotto
Spoon the risotto into serving bowls.
- 11
Add Fried Leek
Top with the crispy fried leeks.
- 12
Garnish
Finish with fresh chervil and shaved summer black truffle on top.
