Northbridge Recipe – Chef Jose’s Cremini Mushroom Risotto
Stonebridge at Burlington Culinary Director, Jose Lopez, shares his favorite recipe to prepare. It’s incredibly versatile, satisfying, and pairs beautifully with all kinds of meats and vegetables. We hope you enjoy as much as we do!
Ingredients:
- 2 Tablespoons of Butter
- 2 Cups of Arborio Rice
- 1 Fresh Minced Garic Clove
- 2 Tablespoons Minced Shallots
- 4 Cups of Hot Chicken Stock
- 1 Cup Shredded Parmesan Cheese
- ½ Cup Cooking Wine
- 1 Teaspoon Fresh Chopped Parsley
- 2 Cups of Sliced Cremini Mushrooms
Instructions:
- In a large skillet sauté garlic, shallots, and rice in butter until you get a nice golden opaque color.
- Deglaze the skillet with the cooking wine and gradually add the hot chicken stock.
- Stir occasionally in low to medium heat until rice is nice and tender. When the rice is to your liking, add and mix parmesan cheese and stir in seasoning to your preference.
- In a separate pan, sauté mushrooms in high heat and season to your liking. Make sure the pan is hot to get nice color on the mushrooms.
- Plate risotto on the center of the dish and garnish with your cooked mushrooms and parsley. Add a little extra parmesan cheese on top for some extra flavor!
At Northbridge we love working with local farms and vendors to make sure our residents enjoy the freshest food. To learn more about our Eat Fresh, Eat Local Signature program click here!