Broccoflower® Risotto with Wild Mushrooms

Ingredients:

• 1 Tablespoon butter, unsalted
• 2 cups Broccoflower®, diced
• 2 cups assorted wild mushrooms, chopped
• 1/2 white onion chopped
• 2 Tablespoons garlic, minced
• 3 cups Arborio rice
• 9 cups chicken stock, unsalted
• 1 pinch fresh ground nutmeg
• 1/4 cup fresh herbs; tarragon, parsley, chives, diced
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Directions:

• Melt butter and sauté Broccoflower®, mushrooms, onions and garlic for 10 minutes.
• Remove sautéed ingredients and place aside.
• Put all the rice in the pan and slowly, one cup at a time, add the chicken stock.
• After adding each cup, stir the rice until the broth is almost completely soaked into the rice, then add the next cup.
• Keep doing this until the rice is to your desired consistency; with rosotto, some people prefer it a little wetter than regular steamed rice.
• Then, stir in nutmeg, herbs and season with salt and pepper.
• Once rice risotto is cooked, stir in the sautéed ingredients, salt and pepper to taste.
• Stir in Parmesan cheese before serving.

Serves: 8

Recipe created for Tanimura & Antle by Chef Gwen Gulliksen.

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