| Description: | Assorted mushrooms simmered with arborio rice and mushroom broth. Finished with butter, Parmesan cheese, and basil oil. |
| Date: | 6.28.18 |
| Allergens: | Dairy, onion |
| Plating: | Pasta bowl |
| PLU: | |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 6 oz | Par-cooked arborio rice | ||||
| 1.5 oz | Mushroom duxelles | ||||
| 2 oz | Sauteed mushrooms | ||||
| 6 oz | Mushroom stock | ||||
| 1 oz | Butter | ||||
| 2 oz | Parmesan cheese | ||||
| 1/8 oz | Basil chiffonade | ||||
| 1/2 oz | Basil oil | ||||
Start with the rice, the duxelles, and 2 oz. of stock, get the rice hot over high heat. Add the garnish mushrooms with another 2 oz. of stock.
Stir until the stock is absorbed. Keep adding the mushroom stock, a couple of oz at a time, until it’s all in.
Then add the cheese, and stir it in. Finally add the butter and aand basil, and mix in. Add salt and pepper to taste.
It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up. Add a little more stock if it seems thick or right before it goes out if it sits for a few minutes. Spoon into the center of a warm bowl.
Drizzle the basil oil around the plate.