2 T. butter, unsalted
2 T. olive oil
2 shallots, fine dice
1 lb. arborio rice
8 oz. white wine
64 oz. chicken stock, warm
4 oz. black trumpet mushrooms, medium dice
salt & white pepper to taste
Method:
Warm chicken stock to simmer. Combine unsalted
butter and olive oil in 3-4 qt. saucepan over medium heat. Saute
shallots until translucent. Add rice and toast in the butter/olive oil
for 4 to 5 minutes. Add white wine and stir until absorbed. Add chicken
stock just to cover rice and continue to stir until sotck is absorbed.
Repeat this process until the rice is cooked to al dente, about 15 to 20
minutes. Remove from heat and fold in black trumpet mushrooms. Add salt
and white pepper to taste.
Black Rice
1 T. butter, unsalted
1 T. olive oil
1 shallot, fine dice
8 oz. Venere black rice
4 oz. red wine
24 oz. chicken stock
2 oz. oyster mushrooms, medium dice
salt & white pepper to taste
Method:
Combine unsalted butter and olive oil in 2 qt.
saucepan over medium heat. Saute shallots until translucent. Add Venere
black rice to coat in butter/olive oil mixture. Add red wine and briefly
reduce. Add chicken stock and reduce heat to simmer. Cover and stir
occasionally until rice is al dente approximately 25 minutes. Remove
from heat and fold in oyster mushrooms. Add salt and white pepper to
taste.
Place a serving of risotto on plate and 1/2
serving of black rice on top of risotto. Serve and enjoy.
