Gourmet French Lunch: Creamy Wild Mushroom Risotto with Herb-Infused Parmesan Crisps

Allergens

Egg, Dairy

Ingredients

• 1. Arborio rice (2 cups) 2. Wild mushrooms (3 cups, sliced) 3. Vegetable broth (5 cups, warm) 4. Parmesan cheese (1 cup, grated) 5. Butter (1/2 cup) 6. Garlic (3 cloves, minced) 7. Fresh parsley (1/4 cup, chopped) 8. Fresh thyme (1 tablespoon, chopped) 9. Salt and pepper (to taste) 10. Olive oil (2 tablespoons) 11. Egg white (1 large) 12. Cornstarch (1 teaspoon)

Instructions

1. In a large saucepan, heat 3 cups of sliced wild mushrooms in 2 tablespoons of olive oil until they release their moisture and become tender. Season with salt and pepper to taste. Set aside.
2. In a small bowl, whisk together 1 egg white, 1 cup of grated Parmesan cheese, 1 teaspoon of cornstarch, and 1 tablespoon of chopped fresh thyme. Drop spoonfuls onto a parchment lined baking sheet and bake at 350°F (175°C) for 8 minutes or until golden and crispy. Remove from the oven and allow to cool slightly before breaking into shards.
3. In a separate large saucepan, melt 1/2 cup of butter over medium heat. Add 2 cups of Arborio rice and stir constantly for 2 minutes to toast the grains. Gradually add in 5 cups of warm vegetable broth, one cup at a time, stirring continuously until the rice is cooked and creamy.
4. Stir in the cooked mushrooms and minced garlic. Cook for an additional 3 4 minutes or until fragrant.
5. Remove the saucepan from heat and gently mix in 1/2 cup of grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with salt and pepper as needed.
6. Serve the risotto in shallow bowls, topped with herb infused Parmesan crisps and a sprinkle of additional parsley.

Chef’s Insight

To achieve the perfect consistency in the risotto, do not skip stirring continuously as the liquid is added. This will ensure a creamy and smooth texture.

Notes

This dish can be easily doubled to serve more guests or for meal prepping.