6 octobre 2017 — Recettes

Boire vrai sur le risotto aux champignons alla Michele Forgione

Chef propriétaire du restaurant Impasto, de la pizzeria Gema et du casse-croûte Tousignant
Équipe Oenopole

There are some great Italian restaurants in Montreal, and Impasto is one of them. Chef Michele Forgione who runs the kitchen at this gem on Dante in Little Italy kindly shares the recipe for one of his favourite fall dishes, a killer mushroom risotto. Grazie Michele!

Ingredients

  • 8 cups chicken broth
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and cremini mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper ( to taste )
  • 1-ounce dried porcini mushrooms, wiped of grit
  • 2 cups Arborio rice or carnaroli
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmigiano reggiano cheese, grated
  • Fresh Italian parsley, for garnish

PREPARATION

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.

  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside.

  • Coat a saucepan with remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture.

  • Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving.

  • Enjoy with a fine nebbiolo such as the Produttori del Barbaresco Langhe Nebbiolo or an orange wine like COS Rami