Apple, Caramel, Cinnamon Layered Dessert


1 ounce dried mushrooms

2 cups water

4 cups vegetable stock

2 tablespoons olive oil

1/2 sweet onion (medium) roughly chopped

8 ounces fresh mushrooms, sliced

1 cup arborio rice

1/2 cup dry white wine

parmesan rind

1 sprig fresh rosemary

2 teaspoons Sea Salt to taste

freshly pepper, to taste

1/4 cup heavy cream

freshly grated parmesan

truffle oil (optional garnish)

chives, chopped

Put water and dried mushrooms in a pot and simmer over low heat for 20 minutes.

Heat the stock in a medium pot until steaming.

Drizzle olive oil into a large pot and place over medium heat.

Saute onion until slightly softened, then add fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.

Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.

Stir in the wine, allow to simmer.

When most of the liquid has been absorbed, stir in the dried mushroom and water mixture.

Add parmesan rind and rosemary.

Allow to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.

Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.

When all the stock has been added, taste and season as needed, then stir in cream.

Serve risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil and a pinch of chopped chives. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes