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Mains, Sides

Celestino's wild mushroom risotto

Celestino's wild mushroom risotto
Los Angeles Times

Dear SOS: I would love to have the recipe for the wild mushroom risotto served at Celestino in Beverly Hills. It's the best I've had anywhere. Carolyn Metcalf La Canada-Flintridge Dear Carolyn: The recipe is a foodie cook's dream. Lots ... Read more

Total time: 50 minutes plus 2 hours soaking | Serves 6
  • 2 ounces dry porcini mushrooms
  • 12 dry morel mushrooms
  • 5 1/2 cups chicken broth
  • Butter
  • 1 tablespoon chopped shallots
  • 2 cloves garlic, minced
  • 4 medium fresh shiitake mushrooms, sliced
  • 1 cup dry white wine
  • Salt, pepper
  • 1 3/4 cups Arborio rice
  • 1 tablespoon mascarpone cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley

Step 1Soak dry mushrooms in just enough chicken broth to cover for 2 hours. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.

Step 2Melt 2 tablespoons butter in saucepan over medium heat. Add shallots, garlic, chopped dry mushrooms and shiitake. Saute 3 minutes. Add wine and cook until liquid is absorbed. Add reserved broth and cook until reduced by half, about 5 minutes. Add salt and pepper to taste. Set aside.

Step 3Bring remaining broth to simmer in saucepan and keep hot.

Step 4Melt 1 tablespoon butter in large skillet. Add rice and stir about 2 minutes to coat grains. Add 1/2 cup broth, stirring constantly with wooden spoon. Add another 1/2 cup broth and cook, stirring until rice becomes dry. Repeat adding broth in increments, cooking and stirring until rice is tender and all broth is used, about 25 minutes. Stir in mushroom mixture, mascarpone cheese, 1 tablespoon butter and Parmesan. Add more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.


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