Today's Coastal Cooking recipe is courtesy ofChef Kevin King of Melville Grille in Portsmouth via our weekly Rhode Show segments, which premiere Tuesdays at 9am.
What You Need:
- 4 oz mixed local mushrooms
- 1 cup risotto
- 1 oz caramelized onions pinch of fresh thyme
- 3-4 cups mushroom stock
- 1/2 cup white wine
- 1 tbsp butter
- 2 tbsp Parmesan cheese drizzle of truffle oil
How To Make It:
Clean mushrooms, coat and toss in extra virgin olive oil, salt and pepper and roast at 350 degree for 15-20 minutes. Reserve. Slice one onion and saut in extra virgin olive oil on medium heat for 15 minutes stirring frequently until caramelized and soft. Reserve. Add risotto to a pot, add extra virgin olive oil to coat and cook for 5-10 minutes stirring every few minutes to ensure even cooking. Add white wine and cook until almost dry. Start adding your stock a little bit at a time, each time cooking liquid to almost dry. If you plan to serve immediately, when rice is al dente (almost cooked) add your roasted mushrooms, onions, thyme, salt and pepper, then last bit of stock. Keep cooking and stirring risotto until liquid is almost incorporated to rice, at this point add butter and cheese and stir, removing from heat until mixed together. Plate and top with extra mushrooms and truffle oil.