Wild Mushroom & Coffee Risotto
This creamy and cheesy risotto is further enhanced with the addition of wild mushrooms and a subtle coffee flavour. The mushrooms, coffee and cheese all pair perfectly together in this comfort food favourite. Serve as a main dish with a vegetable or salad or as an appetizer for a fancy dinner at home. The key to a perfect risotto is patience and lots of stirring.
- 8 cups (2 litres) veal stock (or chicken stock)
- 1 shallot, finely chopped
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) olive oil
- 350 g wild mushrooms (whole chanterelles and sliced café mushrooms)
- 2 cups (500 ml) Arborio rice
- 1 tablespoon (15 ml) full-bodied, Bold & Woodsy coffee (French Roast Dark Roast) , finely ground
- 1 cup (250 ml) white wine
- Water, as needed
- ½ cup (125 ml) grated parmesan cheese
- Salt and pepper to taste
- In a small saucepan, bring the veal stock to a boil over high heat.
- In a large skillet, sweat the shallot in butter and olive oil over medium heat. Add the mushrooms and cook for 2 to 3 minutes.
- Add the Arborio rice and ground coffee. Stir.
- Pour in the white wine, increase heat to medium-high and bring to a boil while stirring.
- Stir in veal stock to the rice mixture, a ladleful at a time (about ½ cup [125 ml]). Bring to a boil and reduce after each ladleful of stock, stirring constantly.
- When there is no more stock to add, taste the rice. If it is cooked (tender but still slightly crunchy), remove the pan from the heat. Otherwise, continue to add water in the same manner as the veal stock until cooked.
- Once removed from heat, add the parmesan and salt and pepper to taste. Mix.
Recipe and photography: Catherine Draws