Bonus Recipe: Campus Dining’s Wild Mushroom Risotto

Yield: 50 ounces 

Number of portions: 5

 

Ingredients:

1 ounce olive oil blend

4 ounces of portabella mushroom caps (half-inch diced)

8 ounces of button mushrooms (quartered)

2.5 ounces of onion (diced)

Half pound of arborio rice

Half gallon of white wine

1 bunch of chives (chopped)

5.5 cups of vegetable stock (hot)

salt and pepper (to taste)

 

Instructions:

1) Heat half of the oil in a medium sauté pan.

2) Add the mushrooms and cook until soft. Remove from the pan and hold warm.

3) Add the remaining oil to the pan and heat.

4) Add the onion and cook until soft and clear.

5) Add the rice and cook for 5-7 minutes, stirring.

6) Add the white wine and cook down until almost dry.

7) Quickly begin to add the stock gradually until the rice is soft, stirring constantly.

8) Add half of the chives to the rice mixture and cook, stirring constantly.

9) Fold the mushrooms into the rice and season to taste.

10) Serve garnished with remaining chives.