Brown Risotto With Mushrooms

Name: Brown Risotto Serving:4 Prep Time: 10 mins Cooking Time: 30 mins

Produce:

· Garlic

· Shallot

· Onion

· Trumpet Mushrooms

· Baby Bella Mushrooms

Dry Spices:

· Thyme

· Sage

· Cumin

· White pepper

Dairy:

· Butter

· Pecorino Romano

Dry ingredients

· Arborio Rice

· Oil

· White Wine

Other:

· Gravy or meat drippings of your choice

Phase one: Toast your arborio rice with crumbled baby bella mushrooms, oil, and aromatics (garlic, shallots, onions, herbs, peppers). To the rice, add in about half a bottle of white wine and allow to cook off.

Phase two: Add in mushroom and beef stock a little bit at a time, allow to cook off, and repeat the process. Season with thyme, sage, white pepper and cumin. Once the risotto is mostly cooked, stir in butter and Pecorino Romano cheese. Turn off the risotto and allow it to set and get a bit thicker.

Phase three: Score and sear a few trumpet mushrooms (or a mushroom of your choice) to add to the top. Once the risotto is set you can begin plating.

Plating: Top the risotto with trumpet mushrooms and gravy or meat drippings of your choice!

Wine Pairing: Pair with a full body white wine like Pinot Grigio

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