Perfect Fall Recipe – Mushroom Risotto

Before the weather gets well and truly brutally cold, whip up this wonderful Fall recipe from Chef Ricardo, Travelle Kitchen and Bar in Chicago, Illoinois.

 

Fall Mushroom Risotto from Travelle Kitchen and Bar. The Langham is definitely setting the bar high for hotel restaurants at this luxury hotel

 

AND… if you go – did you know Chicago has one of the BEST Art Galleries in the world? Pitting out the Louvre in Paris, France?

 

Fall Mushroom Risotto
5 oz aquarello rice
8 oz parm stock
2 tbsp parm cheese
1 tbsp butter
3 oz mixed mushrooms
1 oz white wine
2 oz chicken stock
1 sprig thyme
5 slices garlic
4 slices proscuitto
1 oz wine reduction
garnish chervil/ micro parsly
garnish toasted hazel nuts
1.5 oz foie gras

 


Risotto:
Warm up precooked rice in some of the mushroom stock. Add salt; finish with butter and Parmesan as needed. While rice is cooking, sear off foie in a medium sauté pan, add mushrooms to the pan and remove foie once it starts to warm. Once mushrooms are caramelized throw garlic and thyme into the pan, deglaze with white wine and chicken stock. Mount with butter and reduce to a glaze. Once risotto is finished, place in bowl, top with glazed mushrooms, place seared foie on top of the mushrooms. Garnish with hazel nuts, crispy prosciutto, chervil/parsley mixture and port reduction.
Recipe continues below but….

 

HAVE TOO MANY APPLES? CHECK OUT THE PERFECT FALL RECIPE FROM THE SOUS CHEF OF TRAVELLE KITCHEN AND BAR HERE

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Porcini Stock
200 g dried porcinis
25g thyme
50 g garlic
500 g cipollini onions
12 each bay leaves
10 g black peppercorns
800 g crimini mushrooms
2 gallons water

 

Porcini Stock:
Place all ingredients in small medium sauce pot, add water simmer for 45 minutes. Remove from heat and strain. Cool, label and reserve for later use.

Wine Reduction
750g red wine
250 g sugar

Wine Reduction:
Place sugar and wine in medium rondeaux; simmer on low heat until reduced by half.  Cool and reserve for later use. If too thick once cooled add water to thin out.

 

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