Mushroom Medley
 
When it comes to his heartwarming risotto, chef Lage says the more mushrooms, the better. He likes to use a blend of seasonal 'shrooms—listing lobster, morels, chanterelle and trumpet as personal favorites—and homemade chicken broth (although a low-sodium, store-bought stock will do in a pinch). "This is a dish that requires constant attention," he warns—although the time investment seems worth it.

Photography by Anastasia Chernyavsky

Spring Mushroom Risotto
Jason Lage / The Landsdowne Grille

INREDIENTS
1/2 cup olive oil
1/4 cup of onion, cut into small dice
1/4 cup of carrot, cut into small dice
1/4 cup of celery, cut into small dice
1 clove garlic, sliced very thin
2 cups of mushrooms (any variety that you like), cleaned and cut into 1 inch pieces
1 cup Arborio rice
2 cups white wine
Chicken broth (as needed; approximately 4 cups)
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, chopped
4 tablespoons fresh Italian flat leaf parsley, chopped
Salt and pepper to taste
1/4 cup butter, cut into 1 inch cubes
1/4 cup fresh grated parmesan cheese

PREPARATION
Place the chicken broth in a sauce pan and bring to a simmer. Place a large heavy bottom pan over medium high heat and add half the olive oil. Add onions, carrots, celery and cook gently for three minutes. Add garlic and mushrooms; cook another five minutes over medium high heat. Add remaining olive oil and Arborio rice, cook over medium heat for one minute, stirring constantly. Add white wine and cook (stirring constantly) until most of the wine has been absorbed by the rice. Add one cup chicken broth, cook and stir until the rice has absorbed almost all of the chicken broth. Add another cup of chicken broth, continue to cook and stir until all of the broth has been absorbed by the rice. Continue to cook the rice in this fashion until it is al dente (approximately 20 minutes). Add fresh herbs and season with salt and pepper.

Remove from heat and add butter in small amounts, stirring constantly. Place into four large serving bowls and garnish with fresh grated parmesan cheese.

(March 2007)