2002 Recipe Contest Second Place Winner
Cooking Instructions:
- 1 cup
Lundberg® White Arborio
- ¼ cup shallots, finely chopped or minced
- 1 head garlic, minced
- ½ oz. rosemary, cleaned and chopped
- ½ oz. thyme, cleaned and chopped
- ¼ bunch parsley, cleaned and chopped
- ¼ oz. basil, cleaned (reserve 1 nice top for garnish)
- 1 qt. mushroom stock, warm
- 1½ lb. Portobello mushroom: reserve one for top, season, rub garlic and shallots on mushroom and roast off until tender
- ¼ lb. dried wild mushroom mix: hydrate mushrooms in a little warm mushroom stock
- ¼ qt. heavy cream
- ½ lb. butter: room temperature, diced
- 2 oz. Parmesan cheese, grated
- 3 oz. Port wine
- 1 oz. olive oil
- Pinch kosher salt
- Pinch white pepper
Take
olive oil and warm up in pot, sweat off shallots and garlic until
translucent and add rice. Sweat rice until it becomes pearl white in
color, start stirring in warm mushroom essences with wooden spoon.
Continue this process for roughly 17 minutes, until rice becomes tender
to the tooth. Slowly add in heavy cream and diced butter. Add fresh
berbs and finish off with cheese. Stirring constantly until well
incorporated, season. Place sliced roasted Portobello mushroom on top
and garnish with basil leaves.
Christopher Heath Stone
Denver, Colorado