Lemon Dill Risotto with Mushrooms with Walnut Sherry Reduction

This is the first in a series of risotto recipes that I'll be posting here. I recommend preparing the mushrooms first, as risotto needs a lot of attention. I assume one knows how to prepare risotto (if not, learn from Executive Sous Chef Scott Liebfried).


1. 2 cups water
2. 1 cup demisec white wine (a la Viognier)
3. 2 tbls fresh lemon juice
4. 2 cups marsala wine, amontillado or other demisec sherry
5. 2 tbls earth balance (divided)
6. 1 cup dry arborio
7. 1 clove garlic or 1/2 white shallot
8. Zest of 1 medium lemon
9. 2 sprigs of dill
10. Sea salt
11. 6 medium sized crimini mushrooms
12. 1/2 cup chopped walnuts


In a medium skillet or small sauce pan dry toast walnuts until aromatic. Set aside. Add marasala wine and bring to a boil. Reduce heat to medium and allow to reduce by 50%. Add mushrooms and walnuts. Continue cooking until reduction thickens to a demiglaze consistency. Plate mushrooms and spoon walnuts and reductions on top.

Combine water, white wine, and lemon zest into a medium sauce pan. Bring to a simmer. Steep whole dill in liquid and reduce heat.

In a medium skillet sauté garlic in 1 tbls butter. Add risotto and sauté until coated in garlic butter. Prepare risotto in the typical way, using the blanching liquid from above. Finish with lemon juice and 1 tbls butter.


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