RECIPE: Make Leon’s Full Service’s Ellijay Mushroom Risotto
I would have told you I was not a mushroom fan. But then I tried the Ellijay Mushroom Risotto a friend ordered while we were having dinner at Leon’s Full Service and my opinion shifted 180 degrees. How do they make that delicious dish? — Rebecca Pardo, Decatur
Jeff Sellers, executive chef for Leon’s Full Service in Decatur, makes this richly flavored risotto with shiitakes from Ellijay Mushrooms. When he provided this recipe, he wrote, “I’m a sucker for a rich creamy comfort dish. I have made this risotto with different types of mushrooms but nothing beat the shiitake.”
Ellijay Shiitake Risotto
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1/4 pound shiitake mushrooms, ends trimmed, chopped into 1-inch pieces
- 1 cup arborio or carnaroli rice
- 1/2 cup dry white wine
- 4 cups hot vegetable broth, divided, or as needed
- 1/4 cup Mushroom Duxelles (see recipe)
- 4 tablespoons unsalted butter
- 1 cup grated Grana Padano, plus more for garnish
- Truffle oil and chopped chives, for serving
- Make crisp mushrooms: In a small skillet, heat 2 teaspoons olive oil over medium-high heat. Add shiitakes and raise heat to high. Cook, stirring constantly, until shiitakes have released their liquid, liquid has reduced, and the mushrooms have crisp edges, about 10 minutes total. Remove from heat and leave in skillet to keep warm but do not cover.
- In a Dutch oven, heat remaining 2 tablespoons olive oil over medium heat for 1 minute. Add rice and stir until evenly coated with oil, 1 minute. Add wine and increase heat to medium-high. Cook, stirring constantly, until all liquid is absorbed by rice, about 1 minute. Add 1/2 cup broth and cook, stirring frequently, until almost all the broth is absorbed, about 1 minute. Repeat, adding 1/2 cup broth at a time and stirring frequently between additions. After 3 cups of broth has been added, begin testing the rice by pulling out one grain and tasting for tenderness. Continue cooking, adding broth, 1/2 cup at a time, until the rice is tender. When rice is ready, stir in Mushroom Duxelles and butter. Remove from heat and stir in Grana Padano. Divide between 4 serving plates, top with reserved crisp mushrooms, drizzle with truffle oil and garnish with chopped chives and additional Grana Padano.
Nutritional information
Per serving: Per serving: 478 calories (percent of calories from fat, 51), 10 grams protein, 47 grams carbohydrates, 2 grams total sugars, 2 grams fiber, 27 grams total fat (12 grams saturated), 48 milligrams cholesterol, 1,021 milligrams sodium.Mushroom Duxelles
Duxelles, pronounced “dook-sel”, is a classic French preparation of finely ground seasoned and sauteed mushrooms. It may be familiar to most as one of the components of Beef Wellington.
This recipe makes more duxelles than you will need for the Ellijay Shiitake Risotto. Sellers suggested stirring leftover duxelles into hot pasta, spreading it on toast and serving with a fried egg or freezing it in small batches for the next time you want to make the risotto.
- 1/4 pound shiitake mushrooms, ends trimmed
- 2 1/2 tablespoons red wine
- 1 small shallot, chopped
- 1 small clove garlic
- 1 sprig thyme
- 1 small bay leaf
- In a small saucepan, combine shiitakes, red wine, shallot, garlic, thyme and bay leaf. Bring to a simmer over medium heat and cook until mushrooms have released their liquid, about 3 minutes. Continue simmering until almost all liquid has been reduced, about 2 minutes. Remove saucepan from heat and discard thyme and bay leaf.
- Put mixture into the bowl of a food processor fitted with a metal blade and process until smooth, scraping down sides of bowl as needed. Use immediately or store, covered, in the refrigerator for up to 1 week, or the freezer for up to 3 months.
Nutritional information
Per serving: Per 1/4 cup: 18 calories (percent of calories from fat, 8), 1 gram protein, 3 grams carbohydrates, 1 gram total sugars, 1 gram fiber, trace total fat (trace saturated fat), no cholesterol, 3 milligrams sodium.From the menu of ... Leon’s Full Service, 131 E. Ponce de Leon Ave., Decatur. 404-687-0500, leonsfullservice.com.
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