Ingredients (4 to 6 portions)
1. Lightly simmer the chicken/vegetable broth in one pot as you make the risotto in another pot.
2. This step is optional and will only be added at the end to flavour your risotto. Cook beets in boiling water until soft. Peel while they’re warm and puree in a food processor.
3. Soak the dry mushrooms in lukewarm water.
4. Heat oil into a medium saucepan over medium-high heat, then toss in the onions and garlic and sauté quickly until golden and fragrant, a few minutes. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly with the oil, continue to cook until the rice grains give off a toasty aroma and transform from pure white to almost entirely opaque.
5. Add in the white wine and stir frequently as the rice quickly absorbs the liquid. Reduce the heat to low. Start adding the hot chicken/vegetable stock in several separate additions, stirring frequently after each one and allowing the rice to absorb the broth. Continue to cook and stir the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy.
Note: The Arborio rice will gradually release its starch and thicken the extra liquid into creaminess. Creamy is important if you’re going for authenticity! This will take about 20 minutes from when you start adding the liquid.
7. Toward the end remove the wild mushrooms from the water and finely chop. Then add to risotto. Note: you can add the soaking liquid but be careful to strain to avoid dirt from the mushroom.
8. To finish stir in the Parmesan.
9. At this point you can add the beet puree to flavor your risotto and it will give a nice color. (optional)
10. Spoon onto dishes piping hot and share.
Pro Tip: Serve this dish with a piece of seared Foie Gras for an extra delicacy.
Patrick Turcot, Executive Chef