Mushroom Risotto

Earthy mushrooms studded with bright herbs make for an umami-rich winter version of our risotto! Fantastic as a gluten free, vegetarian entrée or a perfect pairing for roasted meats.

Your kit includes: 

• K&M Risotto Starter

• K&M Garlic Parmesan Compound Butter
• K&M Grated Parmesan
• Mushrooms
• Shallot
• Parsley

PANTRY ITEMS:

• Olive Oil
• Salt & Pepper
• White Wine (optional)

Instructions: 

1. Peel and finely mince the shallot. Brush any excess dirt off the mushrooms and slice into ½ inch pieces.
2. Pick parsley leaves from stems and roughly chop. Set aside for garnish.
3. In a large pan heat 2-3 Tbsp of olive oil over medium-high heat. Add mushrooms and sauté until soft – about 5-7 minutes. Then add your minced shallot and sauté until translucent – about 2-3 minutes. Transfer to a clean plate and set aside.
4. Add the risotto starter into the same pan (no need to clean it!) and reduce to medium heat. Break apart the risotto with a wooden spoon. Carefully pour in ½ cup white wine (or water) and simmer until the liquid is almost absorbed. Then add 1 cup water and continue to cook, stirring occasionally until absorbed and the rice is cooked. 
5. Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.

6.  

7. Turn the heat off and stir in 2-3 Tbsp compound butter. Fold in half of the mushrooms and any juice they released into the pan. Taste and adjust the seasoning with salt and pepper.
8. Transfer to a serving dish and top with your desired amount of parmesan, remaining mushrooms, and parsley. Serve and enjoy!
9. Transfer to a serving dish and top with ½ cup parmesan, remaining mushrooms, and parsley. Serve and enjoy!

K&M Cortina’s Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Garlic Parmesan Compound Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper).