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Lansdowne Resort Features Mushroom Risotto for October Destination Dish of the Month

There are a wide variety of mushroom dishes that can be created, but for the Destination Dish of the Month in October, Lansdowne Resort's new executive chef, Hans Rouillard, shows us how to make a hearty and creamy mushroom risotto. A great recipe to try at home and a popular favorite at the resort's On The Potomac Restaurant.

Wild Mushroom Risotto Recipe

 Ingredients
2¼ Cup Arborio Rice
1 Large White Onion (diced fine)
4 oz. Butter
1 oz. Olive Oil
8 oz. Heavy Cream
3 oz. Grated Parmesan Cheese
32 oz. Vegetable Stock
1 pound Assorted Wild Mushroom
1 pound Blanched Swiss Chard
3 oz. Shaved Grana Padana
1 oz. Truffle Oil

Salt and pepper to taste

Directions:

  • In a deep stock pot heat the oil, then add the onions and cook on low heat until they are translucent. 
  • Add the rice to the onions and continue to cook for about five minutes, and then add 8 oz of vegetable stock to cover the rice.
  • Add a pinch of salt & pepper stirring all the stock is absorbed. 
  • Add an additional 8 oz of stock and repeat the process until the stock is absorbed.
  • Place on a sheet pan and cool the rice ensure it is cooked only 50%.
  • Slice the mushroom and roast at 350* until just cooked and hold for service.
  • Remove the leaves from the stems of Swiss chard, then blanch in salted water; transfer to cool in ice water then squeeze dry and hold for service.
  • When ready for service.
  • Heat 8 oz vegetable stock and 8 oz cream in a deep sauce pot a rolling simmer; then add the partially cooked rice and stir until hot.
  • Once the rice is heated through check for consistency and doneness, and if needed add more vegetable stock as needed; when adjusted to the desired consistency and cheese and butter stirring to incorporate well.
  • Once the rice hot add ¾’s of mushroom to the rice and stir in well.
  • Heat the swiss chard and remaining mushrooms with a bit of the remaining stock.
  • Plate the risotto and top with the warmed chard and mushrooms.

 Garnish with grana padana and truffle oil just before serving.

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