Herbed Risotto with Spicy Mushroom Gravy

By TaratheFoodie

Ingredients

• Ingredients for Gravy:
• Boiled water - enough to rehydrate the mushrooms and chilies
• 1/2 cup Marx Foods Dried Porcini Mushrooms
• 1/2 cup Marx Foods Dried Lobster Mushrooms
• 2 tablespoons extra virgin olive oil
• 1/4 tspn sea salt
• 1/8 tspn fresh cracked black pepper
• 1/2 cup onion, finely chopped
• 1/4 tspn sage, dried, rubbed
• 1/4 tspn thyme, dried
• 1 Marx Foods Dried Japones Chili
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 tablespoon sherry vinegar
• 4 tablespoons mushroom liquid
• 1 1/2 cups beef broth
• 1/2 tsp brown sugar
• Ingredients for Risotto:
• 1 tablespoon extra virgin olive oil
• 1 heaping cup Marx Foods Italian Vialone Nano Rice
• 1 clove garlic, minced
• 1/4 tspn sea salt
• 1 tspn herbs de provence
• 4 cups chicken stock, kept hot in sauce pan on low flame
• 1/2 cup Parmesan cheese, grated
• Ingredients for Horseradish Sour Cream:
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 tablespoon of horseradish (more if you want it a little more spicy)

Details

Servings 2
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Boil enough water to rehydrate the mushrooms and the chili. In one bowl, submerge the dried porcini and lobster mushrooms into the boiling water. In another bowl, submerge the dried Japones chili. Allow the mushrooms and chili to soak until the mushrooms are soft.

Remove the mushrooms from the liquid, reserving the mushroom liquid. Squeeze out the liquid from the mushrooms, chop them up, and throw them into a pan with the olive oil. Saute the mushrooms for a few minutes, seasoning them with sea salt, black pepper, sage, and thyme.

Seed and mince the chili pepper and add it to the mushrooms. Also add the chopped onion and saute for a few more minutes. Add the garlic and butter and stir until the butter melts completely. Then add the flour and stir for a couple minutes until the flour turns a golden brown. Add the sherry vinegar and 4 tablespoons of the reserved mushroom liquid. Cook a few minutes longer, then add the beef broth and the brown sugar. Bring the mixture to a boil, then reduce the heat to low, whisking the entire time. Allow the mushroom gravy to simmer, whisking periodically, until it reduces enough where it coats the back of a spoon. Set the gravy aside.

In a large saucepan, heat the chicken broth over medium-low heat so it's hot and ready to go for the risotto.

In another larger pan, heat 1 tablespoon olive oil and add the rice. Saute the rice for a few minutes until the rice slightly toasts. Add 1 ladle of the hot chicken broth to the rice and stir with a wooden spoon. Next, add the Herbs de Provence, salt, and garlic and stir. As the rice soaks up the liquid, add more of the hot chicken stock, one ladle at a time, stirring with the wooden spoon. Once the rice has a soft, but al dente texture and you've used most or all of the chicken stock, it's time to stir in the Parmesan cheese and turn off the heat. The risotto should be silky and creamy.

To make the horseradish sour cream, just combine the sour cream, mayo, and horseradish in a bowl. Taste and make sure it's spicy enough and add more horseradish if you'd like.

Transfer the risotto into a serving dish. Heat the mushroom gravy over low heat and once it's hot, ladle the gravy over the risotto. Top the dish with a dollop of the horseradish sour cream and garnish with fresh parsley.

Finish risotto with 1/2 cup parmesan cheese. Top with the mushroom gravy and a dollop of the horseradish sour cream and fresh parsley for garnish.