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What do you do when you’re Shushy Turin and three brand-new gourmet products hit the market right before Shavuos? You test them all in one rich, creamy mushroom risotto that takes patience, constant stirring, and zero shortcuts.
Watch the full episode on Uncharted Flavors.
4 tablespoons unsalted butter
1 medium white onion, finely diced
12 ounces Beleaves Oyster Mushrooms, tough stems discarded
2 teaspoons kosher salt, divided
1 and 1/2 cups Beleaves Arborio Rice
1 cup dry white wine
3 cups store-bought or homemade low-sodium parve chicken broth, divided
1 cup heavy cream
8 ounces goat cheese
3 ounces Parmesan, or Pecorino romano, finely grated
3/4 teaspoon freshly ground black pepper
1 tablespoon Tuscanini Sicilian Olive Oil, plus more for drizzling
thinly sliced chives, to top
In a large, wide pot, melt the butter over medium heat. Add the onion and saute for about three to five minutes or until it begins to turn translucent.
Add in the mushrooms and allow to heat for about five to eight minutes. Stir infrequently until the mushrooms begin to turn golden. Touch them as minimally as possible to ensure they brown. Reserve a few of the mushrooms for topping your bowl, if desired.
Add in the salt and rice. Toast the rice for about one to two minutes or until the edges become translucent. Then, add in the wine and stir consistently until the wine is absorbed. Add in two cups of broth and the cream and allow to cook covered for 10 to 15 minutes. Uncover, stir in the goat cheese, and then add in another 1/2 cup of broth. Cook uncovered until integrated.
At this point, taste the rice and see if it is tender. If it is still al dente, add in the last 1/2 cup broth and stir over the flame until integrated. Remove from the flame and stir in the parmesan, black pepper, and tablespoon of oil.
Top with thinly sliced chives, a drizzle of olive oil and the caramelized mushrooms.
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