A cozy, earthy risotto finished with a spoonful of smoky-medium Salsa Chile Morita
Recipe by Kathleen Hallinan Mueller. Inspired by Alice Waters’ risotto in The Art of Simple Food
Ingredients
- 1 lb mushrooms (cremini, shiitake, oyster, or a mix), sliced
- 3 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1½ cups Arborio rice
- 1 small onion or 1 large shallot, finely diced
- 1 cup dry white wine (or Rosé)
- 6 cups warm chicken or vegetable stock
- ½ cup grated Parmesan
- Salt + black pepper
- Salsa Chile Morita (for finishing)
INSTRUCTIONS
- Sauté the mushrooms. Heat 2 tbsp olive oil in a skillet. Med- Hot Add mushrooms and a pinch of salt. Cook until browned and their moisture evaporates, 6–8 minutes. Add garlic and cook 1 more minute. Set aside.
- Start the risotto. In a heavy pot, warm 1 tbsp olive oil or butter. Add onion/shallot and sauté until soft but not browned. Add Arborio rice and stir to coat each grain with oil.
- Add wine. Pour in the wine and cook until almost evaporated.
- Add stock, ladle by ladle. Add warm stock ½ cup at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue 20–25 minutes until rice is creamy and al dente.
- Fold in mushrooms + finish. Stir in the sautéed mushrooms. You could do this ½ way through cooking also if you want more mushroom flavor. Add Parmesan, salt, and pepper to taste.
- Serve. Spoon risotto into bowls and finish each with a generous spoonful of Salsa Chile Morita. The smokiness and medium heat brighten the creamy mushrooms and pair beautifully with Rosé.