Wild Mushroom Risotto


Serves 6

Ingredients for Wild Mushroom Risotto

3 Oz. Oyster Mushrooms Quartered
3 Oz. Shiitake Mushrooms Roughly Chopped
3 Oz. Crimini Mushrooms Quartered
1 Tbsp. Peeled Garlic Finely Chopped
1 Tbsp. Peeled Shallots Finely Chopped
3 Oz. English Peas Blanched
3 Oz. Diced Red Peppers Roasted with Sliced Garlic and Fresh Thyme
16 Oz. Chicken Stock
8 Oz. Heavy Cream
3 Oz. Parmigiano Reggiano Shaved
12 Oz. Aborio Rice Par Cooked w/ Onions, Thyme, Chicken Stock
1 Oz. Extra Virgin Olive Oil
To Taste Assorted Chef’s Blend Micro Greens
To Taste Salt
To Taste Pepper

Method for Wild Mushroom Risotto

• Heat a medium sauté pan. Coat pan with extra virgin olive oil.
• Sauté mushrooms, shallots and garlic until translucent.
• Add rice and stir ingredients together.
• Add chicken stock and heavy cream. Let reduce until risotto is fully cooked.
• Add roasted peppers, English peas and shaved Parmigiano Reggiano. Add salt & pepper to taste. Plate risotto. Garnish with micro greens.

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