On this episode of Good Appetite, Gabby Romero teaches us how to make a delicious wild mushroom risotto using seasonal ingredients.

Ingredients:
4 tablespoons of butter, divided
½ onion, diced
2 cloves of garlic, minced
½ pound mushrooms, roughly chopped
1 cup of arborio rice
4 cups of chicken/vegetable broth
½ cup white wine
1 cup chopped parsley
½ cup grated parmesan cheese
Tools & Equipment
Knife
Cutting Board
Small Saucepan x1
Larger pan/pot x1
Microplane
Wooden Spoon
Liquid measuring cup
½ cup measure
1 cup measure

Recipe:
Bring broth to a boil in a small pot, then turn the heat down to low. Heat 2 tablespoons of the butter in a separate pan over medium heat, then add mushrooms and cook until brown. Then add onions and garlic and cook until onions are translucent (4 minutes).
Add rice to the pan and toast in the fat for about 30 seconds, then deglaze the pan with white wine, constantly stirring. Once wine mostly evaporates, add about a cup of the warm broth and continue stirring until the liquid is mostly evaporated. Continue adding broth and stirring until rice is tender. Finish with remaining 2 tablespoons of butter, parmesan cheese, and parsley. Season with salt and pepper.

Seasonality:
Seasonal food is produce that is purchased and consumed around the time that it is harvested. Seasonal food is fresher, tastier and more nutritious than food consumed out of season. Purchasing locally grown foods helps support local farms and maintains farmland and open space in your community. It is also better for the environment, as it does not need to be shipped long distances in order to arrive at your grocery store.

Produced by Aboveboard Media
Camera: Dylan Lenze and Eli Kravetz
Chef: Gabby Romero
Prep Chef: Idris Al-Hadidi
Culinary Team: Darby McCusker and Arvind Sindhwani

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