Recipe by Michael’s on East’s Jamil Pineda, one of 100 top restaurants featured in “The Restaurant Diet, How to Eat Out Every Night and Still Lose Weight.”
Vegetarian Wild Mushroom Risotto
Ingredients for Vegetable Stock:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Chop vegetables into 1-inch chunks. (Remember, the greater the surface area, the more quickly vegetables will yield their flavor.)
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes.
Strain then discard vegetables. Set the stock on the side for the risotto.
Ingredients for Porcini Mushroom Broth:
1 cup dried porcini mushrooms
5 cups warm water, divided
11/2 cups coarsely chopped red onion
1 cup dry red wine
1/2 cup coarsely chopped celery
1/2 cup chopped shallots
1/3 cup chopped carrot
1 whole garlic head, halves
2 thyme sprigs
1 flat-leaf parsley sprig
1 sage sprig
Steps for Porcini Mushroom Broth:
Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes.
Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms.
Place in a 3-quart saucepan; strain reserved liquid into the pan.
Add 3 cups of water, red onion, and remaining ingredients.
Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.
Ingredients for Garlic Butter:
½ lb butter room temperature
1 oz chop garlic
2 teaspoon cup chop parsley
½ teaspoon Tabasco
½ teaspoon Worcestershire
1 oz shallot minced
½ teaspoon key lime juice
Mixed all ingredients and store in a plastic container.
Ingredients for Risotto:
24oz vegetable Stock
8oz Porcini Mushroom Broth
4oz tablespoons olive oil
2 shallots, chopped
1½ cup Arborio
1/2 cup Pinot Grigio
1-pound assorted wild mushrooms (Oyster, Shiitake, and Trumpet), sliced
2 oz garlic butter
Salt and Pepper to taste
Steps for Risotto:
In a sauté pan over medium-high heat and add the oil and mushrooms.(cook for about 2 minutes), then add the white wine and scampi butter and cook until wine is gone season with salt and pepper and set aside.
Bring vegetable broth to simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot.
Add olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Then add rice and stir to coat.
Simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add remaining of both hot broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and the mixture is creamy. (about 20 minutes).
Stir in parmesan cheese, mushrooms, divide the risotto among 4 pasta bowls, drizzle with aged Balsamic Vinegar then serve.