Wild Mushroom Risotto with Pomegranate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serves 4 as a main dish and 6 as il primo. From chef James Boyce, Cotton Row Restaurant, Huntsville, AL. Ingredients:
16 oz pomegranate juice |
1/4 cup pomegranate seeds |
2 tablespoons vegetable oil |
1 lb mushrooms (such as porcini, white alba and royal trumpets) |
1/4 lb. butter |
10 cups chicken stock |
1/2 white onion, diced fine |
1 g (1 sprig) thyme |
1 lb. arborio rice |
1/2 cup dry white wine |
1/2 cup grated parmesan cheese |
1 salt and pepper to taste |
Directions:
1. Heat oil in heavy saucepan and sear the mushrooms to create a caramelized brown surface. Add half of the butter and allow it to brown slightly; deglaze with 1/2 cup of chicken stock and season to taste. Remove the mushrooms from heat and set aside.
2. In a clean saucepan, melt the rest of the butter with the onions and thyme sprig. Sweat until the onions are translucent. Add rice and stir for 3 minutes then deglaze with wine. Cook until all alcohol has evaporated, constantly stirring.
3. Add chicken stock to rice 1 cup at a time, each time stirring until all liquid is absorbed. Add pomegranate juice and cook until almost dry. Cook until rice is al dente (slight bite), add parmesan cheese, season to taste, and then stir in the wild mushrooms.
4. Serve in warm bowls and garnish with fresh pomegranate arils.
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