Aram Mardigian, Executive Chef of Wolfgang Puck American Grille at Borgata, is sharing his secrets to the perfect mushroom risotto, a popular item on the menu at the restaurant. This winter treat is the perfect dish to make when the weather outside is truly frightful.
Wild Mushroom Risotto
Ingredents:
• 1 pound uncooked Arborio rice
• 2 oz olive oil
• 3 garlic cloves, chopped fine
• 2 oz shallots, small diced
• 4 oz white onion, small diced
• 4 oz white wine
• 32 oz mushroom stock (vegetable stock or chicken stock is fine)
• 1 qt sliced mushrooms (use the freshest available)
• 4 oz butter
• 2 oz parmesan cheese
• 2 oz chopped Italian parsley
In a medium pot over medium heat, add olive oil, onions, shallots, and garlic. Cook until onions are tender but no color is on them. Next, add the rice add stir for 2 minutes. When the rice is hot to the touch, add wine. Reduce wine; add half the stock and stir constantly. Add 1/3 of the mushrooms to the pot and continue to cook until rice is al dente or to your liking. You may need to add more stock along the way little by little.
Sauté the remainder of the mushrooms with garlic, shallots, and oil. You can also use butter if desired. Remove risotto from the heat and add the butter and Parmesan cheese. Fold in and distribute well. Adjust seasoning. Serve risotto on a plate and garnish with the sautéed mushrooms and chopped parsley.