By Cal Stamenov, Chef and Culinary Director,
Bernardus Lodge in Carmel Valley
Serves 4
olive oil
2 cups mixed wild mushrooms such as chanterelle, black trumpet
and morel, quartered to similar size pieces
2 cloves garlic, thinly sliced
3 sprigs thyme
1/2 medium onion, finely diced
1 cup carnaroli rice
4 cups hot chicken or vegetable stock
1/4 pound butter, unsalted
1/4 cup parmesan cheese
white wine
1/4 cup flat leaf parsley, finely chopped
1 white truffle, golf ball size (optional)
- Heat 2 tablespoons of olive oil in a thick-bottomed saucepan over medium heat. Add garlic, thyme and mushrooms. Season with salt and pepper. Sauté over medium heat until mushrooms have softened and garlic is fragrant. Set aside.
- Heat 2 tablespoons of oil in another thick-bottomed saucepan over medium heat. Add onions and cook until translucent. Add rice and stir slowly. Increase the heat and add a splash of white wine. Stir over rapid simmer for 2 minutes. Keep stirring to maintain even cooking of rice. Add stock 1/4 cup at a time. Keeping a soupy consistency, the whole process should take about 15-18 minutes for carnaroli rice (3-5 minutes less for arborio). Cook until “al dente.”
- Remove from heat. Add butter and cheese, stir in briskly to emulsify. Adjust seasoning. Sprinkle with chopped parsley.
- Serve in a warm bowl with sautéed wild mushrooms and garlic.
- Using a truffle shaver or mandolin, shave white truffle over risotto.
Bernardus Lodge • 415 W. Carmel Valley Road, Carmel Valley
831.658.3400 • www.bernardus.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
