Category: Rice, Grains and Breads

I love making risotto when friends and family come to visit.  Although it requires time and some stirring, it works beautifully for special occasions and small parties.  Risotto with mixed mushrooms or porcini mushrooms is a classic Italian dish served in central and northern regions when mushrooms are in season.  I add espresso, which adds complexity to the dish and makes it more contemporary.

Chef it Up:  Once you master this dish, you can quickly fry a small amount of capers and add to the finished dish for some added texture and complexity.

Servings: 6

Ingredients

• 8 cups vegetable, chicken, or beef stock
• ¼ cup extra virgin olive oil
• 1 cup chopped onions or shallots
• Kosher salt to taste
• 12 ounces mixed mushrooms, such as cremini, shiitake or chanterelle
• 2 cups Carnaroli or Arborio rice
• ½ cup dry white wine
• 1 tablespoon espresso  powder
• 2 tablespoons unsalted butter, cut into bits
• ½ cup freshly grated Grana Padano or Parmigiano Reggiano

Instructions

1. Bring the stock to a simmer in a saucepan.  
2. Heat a large Dutch oven over medium heat and add the olive oil.  When the skillet is hot, add the onions and cook until they soften, about 3-4 minutes. 
3. Add the mushrooms and season with salt to taste.  Cook for about 6 minutes, stirring occasionally, until the mushrooms are wilted and golden.
4. Add the rice and stir until it’s coated with the oil.  Pour in the wine and cook, stirring, until it is absorbed – about 1 to 2 minutes.  
5. Ladle in enough hot stock to cover the rice and adjust the heat so the risotto is simmering.  Continue to cook until all the liquid is absorbed, stirring periodically.
6. Continue to add hot stock in small batches so that you are just covering the risotto, and cook until each successive batch has been absorbed.  Continue until the rice is creamy but still al dente.  The cooking time for this dish is approximately 18 minutes.
7. Once your risotto is al dente, stir in the espresso power so that it dissolves. 
8. Remove from heat and vigorously stir in the butter until it’s absorbed. Sprinkle with the grated cheese and stir quickly so that all is incorporated. 
9. Season with additional salt if needed, and serve the risotto in shallow bowls.

When I worked as the Executive Chef of Felidia in New York City, the most popular dish was the “Cacio e Pere,” or Pear and Pecorino Ravioli.  It was a delicate pasta dish with a lively blend of shredded ripe pear, 3-6 month aged Pecorino Romano, Grana Padano, and mascarpone. 

At home and during cooking demonstrations, I prefer to use this flavor combination in a risotto dish.  If you wish to serve a sophisticated restaurant dish, a drizzle of traditional balsamic vinegar and freshly cut celery and celery leaves are added at the end. You can also choose to use a balsamic vinegar or reduction.

Servings: 6

Ingredients

• 8 cups of vegetable stock
• ¼ cup extra-virgin olive oil
• 1 cup of finely chopped onion
• 1 cup sliced leeks, white and pale green parts only (washed; save the rest for a future stock)
• Kosher salt
• 2 cups Carnaroli or Arborio rice
• ½ cup dry white wine
• 2 medium Barlett pears, peeled and grated 
• 4 tablespoons unsalted butter, cut into cubes
• 1 cup freshly grated Grana Padano or Parmigiano Reggiano
• 1 cup thinly sliced celery and celery leaves
• Freshly ground pepper to taste
• Aceto Balsamico Tradizionale (*see note if you prefer to use a reduction of regular balsamic vinegar)

Instructions

1. Bring the vegetable stock to a simmer in a saucepan. 
2. Meanwhile, heat the olive oil in a wide 3 to 4-quart braising pan. When the olive oil is hot, add the onion and leeks and cook for about 4-5 minutes, until wilted and golden.  Season with salt to taste.  
3. Add the rice and stir gently.  Pour in the wine and cook, stirring constantly, until the wine is absorbed – about 1-2 minutes.
4. Ladle in just enough hot vegetable stock to cover the rice and adjust the heat so the risotto is simmering.
5. Allow the stock to be absorbed, then continue to add hot stock in small batches – enough to moisten the rice completely – cooking and stirring continuously so each successive batch is absorbed. 
6. After about 10 minutes, add in half of the pears and stir.  Continue to add the hot stock in small batches as you did before for another 8 minutes, or until the risotto is creamy but still al dente.  It there is a little stock left over, that is fine.
7. Remove the pan from the heat, and vigorously stir in the butter in small teaspoon-size chunks until absorbed.  Add the remaining pear, Grana Padano or Parmigiano Reggiano and stir until you have a nice, creamy mixture.   
8. Serve the risotto in large, deep bowls, topped with freshly ground pepper.  I also like to add a few pieces of sliced celery and celery leaves for some added crunch.  Add a drizzle of traditional balsamic vinegar to make it really special.  (If you prefer to make a balsamic reduction, see the note below.)

Note:  To make a more economical balsamic reduction, simply pour 1 cup balsamic vinegar into a skillet and boil until reduced to ⅓ cup.  Cool completely before you use it. You can keep it in the refrigerator for several weeks.