Mushroom Risotto

Black Pearl Oyster Mushrooms, Parmesan, Arugula

Chef Michael Staniewicz of Wrecking Bar Brewpub | Atlanta

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Adapted by StarChefs | March 2023

INGREDIENTS

Risotto:
¼ pound butter 
1 cup Corto TRULY 100% extra virgin olive oil 
1 cup minced shallots 
1 cup minced garlic 
1 bunch thyme 
2 bay leaves
4 cups Carolina Gold rice
1 quart white wine
1 gallon vegetable stock
4 cups grated parmesan (or pecorino)
1 cup lemon juice
4 teaspoons salt

Preserved Mushrooms:
½ cup canola oil 
3 pounds black pearl oyster mushrooms, trimmed, stems reserved
1 cup shaved garlic
1 cup shaved shallots
1 bunch thyme 
1 bay leaf
1½ cups Champagne vinegar
4 cups Corto TRULY 100% extra virgin olive oil

Mushroom Purée:
1 quart whole milk 
1 bunch thyme 
1 bay leaf 
½ cup Champagne vinegar 

To Assemble and Serve:
Salt
Arugula
Shaved parmesan
Corto TRULY 100% extra virgin olive oil

METHOD

For the Risotto:
In a large saucepan over medium flame, heat butter and oil. Once butter is melted, add shallots, garlic, thyme, and bay leaves. Sweat until alliums are translucent. Add rice and cook 2 minutes, stirring occasionally, until rice is slightly toasted. Deglaze pan with wine. Continue cooking until liquid has nearly evaporated. Cover rice with stock and cook until al dente. Stir in parmesan, lemon juice, and salt. Remove from heat and transfer to a sheet pan. Let cool.

For the Preserved Mushrooms:
In a large saucepan over medium-high flame, heat canola oil. Once oil is hot, add mushrooms, garlic, shallots, thyme, and bay leaf. Cook until mushrooms are tender and alliums are translucent, stirring often to prevent burning. Deglaze pan with vinegar. Add olive oil until mushrooms are fully submerged. Reduce heat and let simmer 10 minutes. Remove bay leaf and thyme. Remove from heat and let cool.

For the Mushroom Purée:
In a saucepot over medium-high heat, combine milk and reserved mushroom stems. Cook until milk is warmed through and stems are tender. Add remaining ingredients. Cook until milk is fragrant and flavors are infused. Strain, reserving milk and mushrooms separately. Transfer mushrooms to a Vitamix blender and purée until smooth. Slowly stream in reserved milk until mixture is smooth and creamy. Set aside.

To Assemble and Serve:
In a large saucepan, warm Risotto. Fold in 2 tablespoons Mushroom Purée. Once warmed through, taste and season with salt. Keep warm. In a skillet over medium-high flame, heat 8 Preserved Mushrooms. Scoop 1½ cups warmed Risotto into a serving bowl. Top with Preserved Mushrooms. Garnish with arugula and shaved parmesan. Finish with a drizzle of olive oil.

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