Mushroom Risotto Ft. Chef Todd Villani
Chef Todd Villani of Vesta Wood Fired in East Rutherford NJ is my special guest in the Cucina for this one! He’s sharing his version of mushroom risotto with us!
I think mushroom risotto is a fabulous fall dish. And it works as a weeknight dinner OR for a dinner party! That’s because risotto is one of those plates that’s become a “fine dining” dish, but is really another “poor man’s” plate. In the video Chef Todd explains how risotto is actually the method or technique, and that it can be applied to any flavor combination! Whatever you start with as a base, will become the flavor of your risotto!
Chef also explains how he makes that precious mushroom stock that is used in this recipe. Mushrooms, believe it or not, are mostly water. So when you cook them down, they release a lot of liquid. At Vesta, they go through so many mushrooms every week that Chef Todd is able to save all their liquid and use it in other dishes like this risotto! You can start with about 10oz. of raw, mixed mushrooms at home, cook them down in a saute’ pan with a bit of olive oil, and then reserve their cooking liquid as well. However, you probably won’t get enough to finish the risotto with. I suggest adding it to some vegetable stock (homemade or store brought) to ensure you have enough.
The dish is then finished with truffle oil - which can be an expensive product BUT, if you love truffle flavor, is well worth the investment! You never need much so a small bottle will work for a while at home. But it is really the PERFECT way to finish this dish! Especially if you want to keep things vegan! Just don’t add the parmiggiano at the end and you’re good to go! Watch the video to see all the details of the dish plus some good tips from Chef Todd. Grab the recipe below and give it a shot at home!
Buon Appetito!
Vesta Wood Fired
64 Hoboken Rd.
East Rutherford NJ
201-939-6012
Mushroom Risotto
Serves 4
1 Tbs. extra virgin olive oil
2 shallots, chopped
2 C. arborio rice
1/2 C. dry white wine (such as pinot grigio)
10 oz. mixed mushrooms, cooked and drained (*reserve any cooking liquid), chopped
4 C. vegetable or mushroom stock
salt and pepper
parmigiano-reggiano (optional for serving)
truffle oil (optional for serving)
*Add any reserved juices from the mushrooms to the stock you plan on using.
In a small sauce pan, over medium-low heat, add stock.
In a large, deep sauté pan, heat olive oil and shallot. Allow to sweat for about 3 minutes until shallots become translucent.
Add rice to the panned stir. Allow the grains to toast in the oil a bit until the very ends of the grains become opaque.
Pour wine into the pan and stir. As rice begins to look dry again, add in 2 ladles full of warmed stock. Continue stirring until the rice looks dry again. Add more stock. Continue in this manner for about 15 minutes.
Add mushrooms to the pan and continue cooking, stirring and adding in stock as the rice soaks it up; another 5 minutes. Rice, like pasta, should be cooked until al dente. It should still have some bite to it and not be mushy. Taste for flavor and texture. Season with salt and pepper.
Serve risotto topped with grated parmigiano-reggiano and a drizzle of truffle oil.