Mushroom Risotto w/ Chef Eric LeVine

I am SO excited to share this recipe with you all! Not only is Eric LeVine a great friend and amazing chef - he is a philanthropist. Giving his time and talent to raise money and awareness for American Cancer Society - and thankfully he brought me on board! This will be my third year emceeing Taste of Hope NJ! It's an incredible event for ANYONE who loves food! With tastings from some of New Jersey's best restaurants, wine tasting, auction, dancing and swag bags! Chef is a cancer survive multiple times over himself, which is why this is such an important cause for him. Check out the Chef's profile I did! You can get tickets to the event here.

The dish Chef is sharing with us is delicious for Fall! Earthy mushrooms, flavorful sausage and bright shallots work together perfectly in this risotto. It's comfort food for these now chilly nights! He also shares great tips for preparing risotto and cooking in general! Like seasoning and tasting your food while it's cooking - this way you can make any needed adjustments as you go!


He also challenges everyone to try to go to a market they've never been to - and purchase an ingredient they've never used - and find a way to use it! The whole idea is to get creative in the kitchen! 


You can easily make this dish vegetarian by omitting the sausage, and vegan by skipping the cheese! And if standing over the pot for 25 minutes is just too much for you - you can snag the dish at Mr. Crabby's in Randolph where Chef is now working and creating a new menu! OR you can go to town with his new book, Burgers, Bowls & Jars which will be available in November! You can pre-order it here!

Watch the video an d get the recipe below!
Buon Appetito! 

Mushroom Risotto
Serves 4

1 Tbs. olive oil or truffle oil
2 shallots, minced
2 cloves garlic, minced
8 oz. mixed mushrooms, sliced
4 links chicken sausage,. cooked & sliced
1 C. arborio rice
4 C. stock (mushroom or vegetable stock)
salt & pepper
1 Tbs. butter
parmesan cheese, for serving

In a saucepan, heat stock to a low simmer. 

In a large sauce pan, heat oil over medium heat. Add shallots, garlic and mushrooms; cook, stirring constantly, until fragrant, about 2-3 minutes. Season with salt & pepper.

Add rice to the pan and allow the grain to toast and absorb most of the oil. The rice grains should appear opaque on either end and have a white "dot" in the middle. About 2-3 minutes.  

Add about 1 C. of warm stock to the pan. Continue stirring until the stock has been absorbed by the rice, then add more stock. Continue in this way for about 20-25 minutes, stirring constantly, until the rice is al dente. 

Add in sliced sausage and butter, turn off the heat and stir until the butter melts into the risotto. Serve warm with parmesan.