Entrees › Quincy FD's Wild Mushroom Risotto

Quincy FD's Wild Mushroom Risotto

If you think the story about firemen being good cooks is a myth, take a look at this. Sauteed mushrooms, arborio rice simmered in wine and stock, Parmesan cheese as the finishing touch. Firemen can cook. And they have the patience to create a hearty and creamy classic risotto.

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About Bill Arienti

Watch this video! Get Adobe Flash Player

Tags:

  • bill arienti
  • about bill arienti
  • quincy fire dpt
  • quincy fire department
  • fire department
  • fireman
  • firefighters
  • firefighter cookoff sponsorship
  • firefighter cook-off
  • cook-off sponsorship
  • cookoff sponsorship
  • fire fighter cook-off
  • wild mushroom risotto
  • bill
  • arienti
  • about bill
  • about arienti

Quincy FD's Wild Mushroom Risotto

If you think the story about firemen being good cooks is a myth, take a look at this. Sauteed mushrooms, arborio rice simmered in wine and stock, Parmesan cheese as the finishing touch. Firemen can cook. And they have the patience to create a hearty and creamy classic risotto.

About Bill Arienti

Bill Arienti of the Quincy, MA, Fire Department, has followed in his father’s footsteps. Both Bill and his brother joined the department on the same day 25 years ago and have never looked back. As part of a busy fire station, the unit enjoys cooking and eating together every day to grow as a family of dependable brothers. Bill thanks his mother for teaching him how to cook and he's got our vote for following in her footsteps in the kitchen.

Recipe

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Ingredients

  • 5 cups chicken broth
  • ½ oz dried porcini mushrooms, rinsed
  • 2 tbsp (¼ stick) butter
  • 1 tbsp olive oil
  • 2½ cups onions, finely chopped
  • 12 oz crimini mushrooms, finely chopped
  • 2 large garlic cloves, minced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh marjoram, minced
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese

How-to

  1. In a large saucepan, bring chicken broth to a simmer
  2. Add the dried porcini mushrooms to the chicken broth until they are tender
  3. Once porcini mushrooms are tender, remove from broth and set on cutting board to cool
  4. In a large, heavy saucepan, melt the butter and add the olive oil
  5. Add the onions and cook on medium until the onions are translucent
  6. Add the minced garlic to the onions and cook for 1 minute. Be careful not to over-cook the garlic, as burned garlic can ruin the flavor of the entire dish
  7. Chop the crimini mushrooms and cooled porcini mushrooms
  8. Chop fresh thyme and marjoram. Add to the onions and garlic and sauté for 2 minutes
  9. Add salt and pepper to the mixture
  10. Add the arborio rice and sauté for 2 minutes
  11. Add the dry white wine, watching the rice carefully until the wine has been fully absorbed into the rice
  12. Add 1 cup of the chicken stock at a time to the rice and mushroom mixture
  13. Every 5 minutes, add 1 cup of the chicken stock, stirring slowly, so that the rice gradually absorbs the stock
  14. The risotto should become creamier as the chicken stock is absorbed
  15. Once all of the liquid is absorbed and the risotto is creamy in texture, add the Parmesan cheese
  16. Remove from the heat, and after each serving is plated, garnish with thyme or marjoram sprigs

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