Wild Mushroom & Epazote Risotto

You Will Need:

  • Chicken Stock, 6 cups, hot
  • Butter, 2 Tbs.
  • Onion, 1 each, minced
  • Garlic, 2 cloves, minced
  • Arborio Rice, 2 cups
  • Dry White Wine, ½ cup
  • Olive Oil, 2 Tbs.
  • Mushrooms, 1 lb, fresh, cleaned
  • Parmesan Cheese, ½ cup
  • Epazote, 2 oz, chopped

Recipe Serves: 4-6

1. In a pan, heat the butter and saute the onion for about 5 minutes, then add in the garlic for about 2 min.

2. Mix in the rice and toss together, cooking for another 5 minutes before adding the wine.

3. Once the wine is absorbed, lower the heat and laddle in the hot chicken stock slowly (about 3-4 oz.) and stir continuously till absorbed, repeating for most of the stock till the rice is al dente.

4. Meanwhile, slice up the mushrooms and saute in a large pan with the olive oil for 2-3 minutes, or until brown, then add to the al dente rice.

5. To finish, stir in the epazote and cheese and adjust the seasoning as needed.

*Any kind of fresh, wild mushroom such as crimini, shiitake, oyster, or a mixture of mushrooms will work for this.
Recipe developed by Chef Danny Klein.