Wild Mushroom Risotto
with leeks and Grana Padano chip
Ingredients
- Grana Padano Cheese
- Green Onion(s)
- Cremini Mushrooms
- Leek(s)
- Dried Wild Mix Mushrooms
- Calrose Rice
- Hazelnuts
- Garlic Clove(s)
- Vegetable Broth Cube(s)
Necessary elements
sheet pan, parchment paper, pan, pot, wooden spoon, bowl
1. Preheat oven to 400°F. Put the dried mushrooms in a pot with 2 cups of water. Heat over medium heat for 6-8 minutes until they are rehydrated. Remove from the pot with a slotted spoon. Mix the mushrooms’ cooking water with 2 2P | 3 3P cups of water and the broth cube.
2. Thinly slice the mushrooms, leek and green onion. Chop the garlic. Coarsely crush the hazelnuts.
3. Heat a drizzle of oil in a pan over medium-high heat. Cook the cremini mushrooms 3-4 minutes until coloured. Season with salt and pepper. Remove from the pan.
4. Cover a sheet pan with parchment paper. Put the Grana Padano into 2 big circles or into many small ones on the pan. Cook in the oven 5 minutes until the cheese is golden and crispy. Remove from the oven. Set aside.
5. Add the garlic and leek to the pan over medium-high heat. Cook 2 minutes. Add the rice and wild mushrooms and mix. Add the broth little by little until the rice is tender and creamy, about 20 minutes. Add the green onion, cremini mushrooms and a knob of butter. Cook 1-2 minutes.
6. Adjust seasoning to taste. Serve the risotto with the Grana Padano chips and hazelnuts. Bon appétit!