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Wild Mushroom & Spinach Risotto With Grafton Smoked Cheddar
Filed under: Dinner, Side Dishes.
Description: This dish is great for a chilly fall or winter evening. The Grafton cheddar adds a tangy twist. Created by Chef David A Smith of The Old Tavern at Grafton. Ingredients: 2 cups Arborio rice 1 bottle white wine, Chardonnay 1 large sweet onion, thin julienne 1 shallot, finely chopped 1/2 lb baby spinach 1.5 quarts miso broth (combine yellow miso & hot water) 6 oz Grafton Maple Smoked Cheddar, grated 4 oz unsalted butter 1 bulb roasted garlic (chopped) 1/4 cup Parmesan cheese 1/2 lb shitake mushrooms 1/2 lb cremini mushrooms 1/2 lb oyster mushrooms 1 teaspoon lemon zest Extra virgin olive oil Balsamic vinegar Sea salt Fresh ground black pepper Directions: Place a thick bottomed sauce pot on medium low heat. Sauté mushrooms in three batches with the olive oil and 1 T butter. Cook to golden brown. Add splash balsamic vinegar to caramelize each batch of mushrooms. Set aside cooked mushrooms. In the same pot, on medium low heat, heat 1 T butter, 1 T olive oil. Add onion and shallot and sauté until caramelized. Add 2 oz of the white wine to deglaze. Add Arborio rice with 2 T olive oil and stir well. Add 6 oz stock, 2 oz wine and 1 t butter, continually stirring the rice. Keep repeating the stock, wine and butter combination until all broth is absorbed (approx. 20-25 mins). Cook to al dente. Add spinach until wilted, then the roasted garlic, Grafton cheddar and Parmesan. Add mushrooms, and season dish with salt and pepper.  Recipe Summary: Yield: 6-8 ppl Cook Time: 45 mins Rating: 5 of 5 stars Comments: Other recipes by Grafton Inn: Mediterranean Bouillabaisse Roasted Butternut Squash And Sweet Potato Bisque Old Tavern's Famous Scones - Raspberry Grafton Cheddar Ale Soup Vermont Spring Bouillabaisse Vegetarian Satay With Asian Pesto Mariniated Venison Loin W/ Grilled Peaches & Garden Vegetables Vermexican Elk Tenderloin With Bell Pepper Mashed & Cilantro Lime Cream Roasted Pumpkin Salad | |
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