Mushroom Risotto (Gordon Ramsey Style)

Mushroom Stock:

8 ounces mushrooms stems (Costco has 12 ounce Porcini and other seasonal ones), cleaned and roughly chopped

1 carrot, roughly chopped

1 yellow onion, roughly chopped 

3 cloves garlic, smashed

a few rough chopped leaks

Olive oil 

Risotto Ingredients

• 1 leak finely chopped (only main stem part) (finely diced after washing any silt)
• 1 cup mushrooms (porcini are best, if not Bella or white button)
• 1 tbsp parsley (fresh, chopped)
• 1 cup Aborino Rice
• 1/4 cup Gouda Cheese
• 2 tbsp butter (preferably unsalted)
• 4 cups mushroom stock
• 1 tbsp olive oil (extra-virgin)
• 2 sprigs of rosemary, or oregano, or thyme
• 1/2 cup white wine (Citrus Grassy Acidic Forward: Sav Blanc or Albarino
• 1 zest of a lemon
• Mascarpone (Dollops)
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Make the Mushroom Stock: Pour a small splash of olive oil to a large, heavy-bottomed pot over medium-low heat. Add fresh mushrooms, carrot, onion, garlic and a small pinch of kosher salt and sweat for about 10-15 minutes, stirring frequently to ensure nothing burns. Add the dried mushrooms, pour in 10 cups of water and bring to a boil then reduce heat to medium-low and let simmer for at least 30, longer if you have the time. Remove from heat and strain into a medium stock pot, pressing down on the vegetables to extract as much liquid as possible. Discard the vegetables and place the strained stock over very low heat to keep warm while you make the risotto.

Make the “risotto”: Leave stock simmering on low and pull out large pan with walls and lid, then add the butter and melt over medium heat. Add shallot, leeks, and a pinch of salt and saute for 3-5 minutes, until they start to soften. Add mushrooms and thyme and continue to cook, stirring occasionally, until the mushrooms are tender and most of the liquid has evaporated.

Add rice and a small pinch of salt and let toast for 1-2 minutes, until fragrant. Add white wine to deglaze and scrape any browned bits from the bottom of the pan, and cook for a few minutes until most of the liquid has evaporated. Reduce the heat to medium-low and pour in a ladle of mushroom stock. Stir frequently until the most of the liquid has been absorbed by the barley. Continue this process of adding a ladle of stock and stirring until it has absorbed for about 25-40 minutes.

When the rice is tender but still has a bit of a bite to it. Remove from heat and stir in Gouda (smoked gouda, or truffle cheese) and lemon zest. Add dollops Mascarpone at end to make creamy and wavy texture. Taste for seasoning and adjust, if needed.