Happy Wednesday Mushroom Lovers! I hope that you enjoyed a nice break on Monday. I spent the entire day on a plane on my way home from Vancouver’s Wellness Show… which was great by the way!
I had the opportunity to mingle with some very knowledgeable health exhibitors, as well as take in some delicious cooking demonstrations on the Celebrity Cooking Stage. Everything from risotto to pork tenderloin was prepared using fresh mushrooms, and boy did they look good!
This particular recipe comes from Executive Chef Romy Prasad of Frederico’s Supper Club…
Risotto ai Funghi
1 garlic clove
1 chopped shallot
2 oz Shiitake Mushrooms
2 oz Oyster Mushrooms
2 oz Crimini Mushrooms
2 cups superfino Arborio rice
1/4 cup white wine
2 oz unsalted butter
2 oz Parmesan cheese
1 tsp parsley
In a large pot – saute mushrooms, shallots, and garlic. Add the rice and white wine. Allow to come to simmer. Slowly, ladle by ladle – add the vegetable stock, stirring constantly. Cook until rice is al dente, about 20 minutes. Stir in butter and cheese well. Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.
I would like to thank everyone who came out and tried a sample, asked a question, and filled out a ballot for our T-Fal pan draw!
I also want to thank my amazing staff, Coleman.
See you all next year at the 2013 show!