Local Bundle Mushroom Risotto & Salad

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Screen+Shot+2021-02-02+at+5.53.17+PM.jpg

Local Bundle Mushroom Risotto & Salad

$29.99

Make your Weeknight Dinner as memorable as ever with this easy to make Dinner!

Feeds 3-4

Each Bundle will include:

  • Arborio Rice 16oz

  • Local Mushrooms - 2 pints

  • Chicken or Vegetable Broth 32oz ORGANIC - This Dish can be made Vegetarian by choosing Vegetable Broth

  • Onion ORGANIC

  • Local Garlic

  • Shallot ORGANIC

  • Italian Parmesan

  • Parsley ORGANIC

  • Local Artisan Salad Mix

  • Local Chives

Wild Mushroom-and-Red Wine Risotto

Ingredients

· 5 1/2 cups chicken stock or Vegetable Stock or broth to make it vegetarian

· 2 tablespoons extra-virgin olive oil

· 1 small onion, finely chopped

· Salt and freshly ground pepper

· 1 3/4 cups arborio rice (12 ounces)

· 1/2 cup dry red wine

· 2 tablespoons unsalted butter

· 1/2 pound mixed local mushrooms, thinly sliced

· 1 shallot, minced

2 cloves garlic minced

· 1/2 cup freshly grated Parmigiano-Reggiano

· 2 tablespoons chopped flat-leaf parsley

1 tablespoon chive

Directions

Instructions Checklist

  • Step 1

In a medium saucepan, bring the chicken stock to a simmer. Keep warm.

  • Step 2

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

  • Step 3

Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley and top with chive. Serve immediately.

ETC Produce & Provisions
Cincinnati, OH

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