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Mushroom Risotto with Mt Tam

Posted by Cowgirl Creamery on
Mushroom Risotto with Mt Tam

Mt Tam and mushrooms: a match made in foodie heaven. Our organic triple cream adds buttery decadence to this festive Mushroom Risotto, which can be adapted to whatever mushrooms (or truffles) are in season. White wine, fresh herbs, and lemon zest (optional) help cut through the richness of this warming dish. Finish a few slices of Mt Tam, which soften to luxurious perfection with the heat of the risotto.

Recipe, food styling, and photography by Lindsey Eats LA.

Ingredients

2 cups risotto/arborio rice
1 cup Parmigiano Reggiano
3 garlic cloves, finely chopped
1 shallot, finely chopped
4 slices Mt Tam (about 1/2 wheel)
4 cups assorted sliced mushrooms (like baby bella and crimini)
8 cups vegetable broth
1 tablespoon olive oil
1 spring thyme (and more to garnish)
1/2 cup white wine
2 tablespoons butter
Salt and pepper to taste
Top with: additional Mt Tam slices (about 1/2 wheel), lemon zest, chopped parsley, truffle oil (optional)

Directions

  1. Start by sautéing your mushrooms with salt, pepper, butter, olive oil and thyme. Get
    them really nice and browned on medium low heat for about 20 minutes. Remove
    from the pan and set aside.
  2. In the same pan with a drizzle of olive oil, sauté your shallot and garlic, sweat it out
    with a knob of butter for about 4-5 minutes.
  3. Next add in your risotto and stir well until coated throughout, about 5 minutes on low
    heat so the rice doesn’t burn. Turn to medium and add your white wine to reduce
    down.
  4. Once the wine has reduced, slowly start adding 1 cup of broth at a time, stirring (do not
    leave your stove!) and keep stirring until all the broth has absorbed. Repeat with all the
    broth 1-2 cups at a time.
  5. Once all your broth is absorbed in the rice, add your mushrooms back in, shredded
    parmesan, Mt. Tam sliced, and season with salt and pepper. Mix really well until
    everything is melted and creamy.
  6. Place in a bowl and top with a few slices of Mt. Tam, lemon zest, chopped parsley and
    truffle oil (optional).

For the full recipe with additional tips, visit Lindsey Eats LA.

Need to stock up on Mt Tam for this recipe? Ask your local cheesemonger or specialty grocer, or check out our Good Neighbors package, which includes our Mt Tam alongside cheeses from our friends and neighbors.

 

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