Serves four. Ric-ter Scale *1
For the Risotto:
- 6 cups fully cooked short grain brown rice
- Olive oil as needed
- 1/2 Spanish onion, minced
- 1 cup leeks, sliced in rings (1 medium leek should do)
- 1/4 cup carrot, diced small
- 1 clove of garlic, minced
- 4 ounces brandy
- 4 large portabello mushrooms, sliced
- 1 cup oyster mushrooms, string-roots trimmed and reserved
- 1 cup crimini mushrooms, quartered lengthwise
- 2 tablespoons fresh sage, coarsely chopped
- 4 cups organic vegetable or mushroom stock
- 1 cups cream (Optional for richness)
For the Garnish:
- Grated Parmigiano-Reggiano, Sardo or Asiago (Romano is too sharp)
- Truffle oil
To make the risotto:
Use a heavy-bottomed pan large enough to hold everything with room for stirring and cooking, and use a wooden spoon for stirring. In that heavy pan use some olive oil to sauté the onion, leek and carrot. When wilted and lightly golden around the edges, add the garlic. Cook until garlic is golden and add the mushrooms. Season lightly with salt and pepper and cook until the mushrooms are shiny. You may need to add a bit more oil as the mushrooms drink it up! Now add the brandy and flame. When the flame has died down, stir well. Add the cooked rice and stir well. Add about half of the stock and stir again with a wooden spoon. Cook the risotto, gently adding the rest of the stock a little stock at a time until it is all gone. If you are adding the cream, go for it now and cook until it too reduces. Add the sage and a handful of the cheese. Plate it up and top with the grated cheese and a drizzle of truffle oil.
©2007 Clean Food Press/Ric Orlando
