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Description
Earthy, elegant, and vibrant, this Maitake Mushroom Risotto is a modern twist on a timeless classic. Tender chopped Maitakes are stirred into creamy risotto rice, while golden sautéed clusters crown the dish with striking texture and flavor. A vivid green kale purée folded in at the end brings color, nutrients, and a bold, herbaceous finish that makes every bite feel like a celebration of more: more depth, more umami, more comfort.
Ingredients
- 1 Tbsp. plus 2 tsp. kosher salt, divided
- 1 small bunch Tuscan kale (about 6 oz.), stemmed and coarsely chopped
- 2 Tbsp. unsalted butter, divided
- (3) 3.5 oz. Monterey® Maitake Mushrooms
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1-¼ cups carnaroli or arborio rice
- 1 cup dry white wine
- 2-½ cups mushroom or chicken broth, hot
- ⅔ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
- Fill a large pot 2/3 full of water and bring to a boil over high heat. Season with 1 Tbsp. of salt and add kale. Cook until kale is wilted and bright green, about 4 minutes.
- Transfer kale to a blender and add a splash of the cooking water. Blend on high speed to a smooth green purée; set aside.
- Chop half the mushrooms into pieces about the size of the diced onions. Tear the other half into smaller clusters to sauté for the top of the risotto.
- Heat a large straight-sided skillet over medium-high. Once hot, add 1 Tbsp. butter and swirl to melt, then add torn mushroom clusters. Cook until lightly browned, turning occasionally, 3 to 5 minutes, adjusting heat as needed.
- Season mushrooms with ¼ tsp. salt, then transfer to a plate and cover; set aside.
- To the same pan, add the remaining 1 Tbsp. butter, onion, and garlic; cook until tender, stirring often, about 5 minutes. Add rice, then use a wooden spoon to stir until rice begins to turn slightly opaque, 2 to 3 minutes. Add wine; continue stirring until mostly absorbed, 3 to 4 minutes.
- Add 1 cup hot broth and 1 tsp. salt; keep stirring almost constantly until liquid is mostly absorbed, 5 to 6 minutes. Add remaining broth along with chopped raw mushrooms and remaining ¾ tsp. salt. Continue to cook; stir until liquid is absorbed and rice is tender but not mushy, about 6 to 8 minutes more. If rice needs to cook longer but liquid has been absorbed, simply add another splash of broth or water and continue cooking until it is done.
- Stir in kale purée; cook just until heated through to retain the vibrant green color, 1 to 2 minutes. When finished, the mixture should be a little bit loose and saucy. Stir in cheese and remove pan from the heat. Taste and adjust seasoning.
- Portion hot risotto into warm bowls and top with sautéed Maitakes. Garnish with more freshly grated cheese before serving.
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