4 ounces sweet butter1 medium onion, finely chopped 1 whole shallot, finely chopped 2 garlic cloves, finely chopped 8 ounces mixed wild mushrooms or rehydrated dried porcini mushrooms, roughly chopped 4 ounces cooked, peeled chestnuts, chopped 1 tablespoon chopped fresh sage 1 cup marsala wine (not sweet variety) 1 lb. italian arborio rice 2 quarts simmering chicken stock Sea salt and freshly ground pepper, to taste Chiffonade of fresh sage leaves, to garnish 6 ounces freshly grated parmesan cheese, to serve
Melt the butter in a large, heavy-based saucepan. Add the onion, shallot and garlic and sauté gently over medium heat for 5 minutes, until softened, but not colored. Stir in the mushrooms, chestnuts and sage, and cook over medium-high heat for 3 minutes. Pour in the marsala wine, bring to the boil and cook, stirring until almost all the liquid has evaporated.
Return heat to medium. Add the rice and stir well to coat the grains with the mixture. Add the stock, a large ladle at a time, stirring until each addition is absorbed into the rice. Continue adding the stock in this way, cooking until the rice is creamy but the grains are still firm (al dente). This should take about 20 minutes. Don't be concerned if you do not use all the stock. Some rice absorbs more moisture than others! Season to taste with salt and pepper.
Cover the pan and leave the risotto to rest for a few minutes. Serve in warmed soup/pasta plates with freshly grated parmesan and chiffonade of sage.
Chef Philippe Garmy of Tri County Technology Center - Spirited Fare with Ranch Acres Wine & Spirits
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