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Wild Mushroom Risotto with Secret Tea-Infused Chicken Stock

Risotto, Mushroom Cuisine, Fine Dining, Comfort Food

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Wild Mushroom Risotto with Secret Tea-Infused Chicken Stock

Risotto, Mushroom Cuisine, Fine Dining, Comfort Food

PREP time 25 min
cook time 10–15 min
TOTAL time 35–40 min
Yield 2–3 Servings
Difficulty Intermediate

Ingredients

  • Rice & Secret Infused Stock:

  • 1 cup Arborio rice

  • 1.2 Liters hot chicken stock

  • Secret Ingredient: 1 herbal/tea infusion bag (steeped in hot stock for 5 minutes)

  • Wild Mushroom Blend:

  • 250–300g mixed mushrooms (Champignon, Portobello, Shiitake, Oyster / Yardan)

  • Aromatics & Deglazing:

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • ½ cup dry white wine

  • Fats, Cheeses & Finishing:

  • 2 tbsp olive oil

  • 30g cold unsalted butter

  • 40g Parmigiano-Reggiano, finely grated

  • 20g Pecorino Romano, finely grated

  • Pinch of ground nutmeg

  • Sea salt & freshly ground black pepper

  • Chopped fresh parsley & extra Parmesan for serving

Method

  1. 01

    Steep Secret Stock: Heat chicken stock, submerge secret infusion bag for 5 minutes, then remove bag and keep stock warm.
  2. 02

    Rustic Cut Mushrooms: Slice mushrooms into medium rustic pieces and slices to build multi-layered texture.
  3. 03

    Sear First Mushroom Batch: High-heat fry half the mushrooms in olive oil until golden; set aside.
  4. 04

    Toast Rice & Deglaze: Sauté onion and garlic, add Arborio rice for 1 minute until coated, then deglaze with white wine until reduced.
  5. 05

    Gradual Ladling: Add hot stock 1 ladle at a time while stirring. After ~10 minutes, gradually fold in remaining raw mushrooms and sautéed mushrooms.
  6. 06

    Mantecatura Finish: When al dente, turn off heat and vigorously fold in cold butter, Parmesan, Pecorino, nutmeg, salt, and pepper. Rest covered for 2 minutes before serving.

Step by step

Clear process images displayed in the same order as the method.

Heat chicken stock, submerge secret infusion bag for 5 minutes, then remove bag and keep stock warm. 1
Steep Secret Stock:

Heat chicken stock, submerge secret infusion bag for 5 minutes, then remove bag and keep stock warm.

Slice mushrooms into medium rustic pieces and slices to build multi-layered texture. 2
Rustic Cut Mushrooms:

Slice mushrooms into medium rustic pieces and slices to build multi-layered texture.

High-heat fry half the mushrooms in olive oil until golden; set aside. 3
Sear First Mushroom Batch:

High-heat fry half the mushrooms in olive oil until golden; set aside.

Sauté onion and garlic, add Arborio rice for 1 minute until coated, then deglaze with white wine until reduced. 4
Toast Rice & Deglaze:

Sauté onion and garlic, add Arborio rice for 1 minute until coated, then deglaze with white wine until reduced.

Add hot stock 1 ladle at a time while stirring. After ~10 minutes, gradually fold in remaining raw mushrooms and sautéed mushrooms. 5
Gradual Ladling:

Add hot stock 1 ladle at a time while stirring. After ~10 minutes, gradually fold in remaining raw mushrooms and sautéed mushrooms.

When al dente, turn off heat and vigorously fold in cold butter, Parmesan, Pecorino, nutmeg, salt, and pepper. Rest covered for 2 minutes before serving. 6
Mantecatura Finish:

When al dente, turn off heat and vigorously fold in cold butter, Parmesan, Pecorino, nutmeg, salt, and pepper. Rest covered for 2 minutes before serving.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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