Recipe courtesy of The Venetian Las Vegas
Wild Mushroom Risotto with Basil Oil
- Level: Intermediate
- Yield: varies depending on amount of rice
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Bunch fresh basil leaves
Kosher salt
Ground black pepper
Fresh lemon juice
Olive oil
Shallots, diced
Butter
Arborio rice
Boiling chicken stock (can use vegetable stock)
Seasonal wild mushrooms
Heavy cream
Parmesan, grated
Directions
- Blanch basil in boiling water and shock in an ice bath. Drain and puree with salt, pepper, and fresh lemon juice, to taste. Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly. Do not press oil through.
- Heat a pan over medium heat. Saute shallots in butter. Add the rice and stir until rice is hot. Continue stirring but do not brown the rice. Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way. Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking.
- Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished. Stir and finish with heavy cream and Parmesan. Season with salt and pepper, to taste, then drizzle with basil oil and serve.