It's Friday with Huntsville Chef and restaurateur James Boyce, who has four restaurants in Huntsville: Cotton Row, James Steakhouse, Commerce Kitchen and Pane e Vino.
Here's the recipe from this morning's show:
WILD MUSHROOM RISOTTO with ROSEMARYby Chef James Boyce
Cotton Row Restaurant
Service for 4
INGREDIENTS1 ½ quarts chicken stock
2 tablespoons unsalted butter
¼ cup onions, finely diced
1 teaspoon rosemary leaves, finely chopped
1 cup arborio rice
¼ cup dry white wine
2 teaspoons olive oil
½ pound assorted mushrooms (cleaned and cut into same size pieces)
1 tablespoon grated parmesan cheese
salt and fresh white pepperMETHODBring the chicken stock to a boil in a pot and lower heat to a low simmer.
Melt ½ tablespoon of the butter in a medium pan over medium-low heat. Add onion, rosemary and sweat for 2 minutes (no color). Add risotto and stir with a wooden spoon for 4 minutes until well coated (no color).
Pour wine over rice, stir, and let liquid evaporate. Slowly stir in chicken stock to the level of the rice (about 1 cup) and simmer. Stir continuously and add more chicken stock, ½ cup at a time, as it is absorbed by the rice.
Meanwhile, heat a sauté pan and add the olive oil. Sear the mushrooms on high heat, season with salt and pepper.
The mushrooms can be stirred into the risotto when it is almost al dente. Add remaining butter, and Parmesan cheese once the risotto has cooked for about 15 minutes.
The risotto should cook in 16-18 minutes and you may have chicken stock left over. Salt and pepper to taste.
PRESENTATIONTransfer risotto to a warm bowl or individual soup bowl and decorate with a sprig of rosemary.
