Carrot Risotto with Roast Maitake Mushrooms
The key to a creamy risotto is adding a small amount of stock at a time and stirring constantly. This helps the rice release its starches, creating a creamy texture without the rice overcooking and turning mushy.
For our Garden dinner, we finish the risotto with carrot butter for a slightly sweet and tangy depth of flavor. You could also juice carrots and replace part of the stock for an even brighter color and a sweeter flavor.
If you are hosting a dinner party, here’s a little restaurant tip: par-cook the risotto following steps 1-5 until the rice is juuuuust one or two more ladles away from being al dente. Spread it out on a parchment-lined sheet tray to cool quickly and finish chilling it in the refrigerator. When your guests arrive, bring the sheet tray out to room temperature and start heating up the stock on low. Finish cooking the risotto to al dente and complete steps 6 and 7.
Carrot Risotto
serves 4
shopping list —
2 cloves garlic
thyme
3 tbsp extra virgin olive oil (or enough to coat the bottom of the pan)
1 medium onion, finely minced
1 1/2 cups carnaroli or arborio rice
1/2 cup dry white wine
5 cups vegetable or chicken stock
5-6 tbsp carrot butter
1 1/2 cups Parmesan cheese, divided
salt & black pepper to taste
equipment —
microplane
medium stockpot
dutch oven
rubber spatula or wooden spoon
steps —
Microplane the garlic and add it to the stock with thyme sprigs. Bring the stock to a boil in the stockpot then turn down to a simmer.
*Cold stock can slow or “shock” the grains. Adding hot stock to the risotto helps maintain an even absorption.
Meanwhile, heat the olive oil in the dutch oven over medium heat. Add the minced onion and sweat until translucent and soft (no browning!), stirring frequently.
Add the rice to the onions and stir well. Cook, stirring occasionally, until the grains are translucent around the edges.
*Toasting the rice in fat before adding liquid helps the grain to release its starch.
Add the wine and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the pan is nearly dry.
Add a few ladles (about 3/4 - 1 cup) of stock to the rice, stirring constantly to allow the liquid to absorb fully before adding more. Repeat until the rice is al dente and starts to look creamy.
*Adding the stock slowly while constantly stirring encourages the starch to release. It creates a creamy consistency and also prevents the rice from overcooking. You may not need all the stock so taste the rice around the 15 minute mark.
Remove from the heat, and stir in the carrot butter. Stir in about 1 cup of Parmesan until the risotto is creamy but still fluid. If needed, add more stock to thin. Taste and adjust the seasoning with salt and a splash of acid like sherry vinegar or lemon juice, if needed. The risotto should have a loose texture and spread out on a plate like lava, without being runny.
Plate the risotto, and top with a little extra Parmesan and freshly cracked black pepper. Serve immediately.
Roast Maitake Mushrooms
serves 4
shopping list —
2-3 whole maitake mushrooms
neutral oil
salt to taste
sliced chives or parsley
for the sherry vinaigrette (this will make more than you may need)
52 grams sherry vinegar
20 grams Dijon mustard
10 grams salt
15 grams lemon juice
45 grams sugar
325 grams canola oil
15 grams roasted garlic puree optional
equipment —
immersion blender or blender
sauté pan or skillet
mixing bowl
steps —
Trim off the very bottom of the maitake mushroom stem. Slice or tear the mushrooms into quarters or eighths.
Heat a saute pan or skillet over medium high heat until hot. Add enough neutral oil to coat the bottom and heat until shimmering.
Working in batches if needed to not overcrowd the pan, add the mushrooms and sear until golden brown. Toss or flip the mushrooms, continuing to cook until deeply browned and tender. Add more oil as needed. Season with salt.
Transfer the mushrooms to a mixing bowl. Drizzle with the sherry vinaigrette and finish with sliced chives or parsley and season with salt and pepper. Serve as a side with the carrot risotto or serve directly over the risotto.
for the sherry vinaigrette
Blend the sherry vinegar, Dijon mustard, salt, lemon juice, and sugar.
Slowly stream in the canola oil until the vinaigrette is emulsified and the consistency you like.
Taste and adjust seasoning with either acid, salt, or sugar.
Store in a jar or deli container in the refrigerator until ready to use.
Questions about the recipes? Email britt@parisdiningclub.com