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
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.
From the menu of ... Leon’s Full Service, 131 E. Ponce de Leon Ave., Decatur. 404-687-0500, leonsfullservice.com.
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