Carnaroli risotto recipe

Ingredients

• 1 cup (8 ounces) canola or vegetable oil
• 2 ounces shiitake mushrooms, stems discarded and caps thinly sliced
• Pinch of ground allspice
• Kosher salt and ground white pepper

• ¼ cup (2 ounces) olive oil
• 2 medium shallots, minced
• 1½ cups carnaroli rice
• ½ cup (4 ounces) dry white wine
• Sprig fresh thyme
• 4–5 cups (1 to 1¼ quarts) Light Chicken Stock, kept warm on another burner
• 4 tablespoons (2 ounces) unsalted butter

• 2 cups (16 ounces) Light Chicken Stock
• 1 cup (8 ounces) heavy cream
• 2 tablespoons (1 ounce) bacon drippings
• 1 tablespoon lemon juice

To Prepare the Mushroom Chips
1. Warm the oil in a small saucepan to 320°F–325°F.
2. Drop the mushrooms in gently and fry them until crisp. Drain them on paper towels, sprinkle with allspice, and season with salt and pepper.
To Prepare the Risoitto Base
3. Warm the oil in a large saucepan over medium heat. Stir in the shallots and cook until tender, stirring constantly to prevent the shallots from burning, about 5 minutes.
4. Add the rice and continue stirring for about 2 more minutes.
5. Pour in the wine and simmer until almost dry.
6. Add the thyme and 1 cup of warm stock.
7. Reduce the heat to medium-low and continue stirring until the stock is mostly absorbed. Continue adding stock and stirring until the risotto has become partially tender but still has a bit of “bite” all the way to the core, 25–30 minutes. You may not need all 5 cups of stock to get to this stage.
8. Stir in the butter and let it melt into the risotto. Unless you plan to finish and serve the risotto immediately, spoon it out onto a baking sheet lined with a non-stick mat or lightly oiled parchment paper. Let it cool to room temperature, cover, and refrigerate.
To Prepare the Sauce
9. Combine the stock, cream, bacon drippings, and lemon juice in a medium saucepan. Bring to a boil over high heat and reduce the mixture by half, about 10 minutes. Keep the mixture warm over low heat.
Putting it All Together
10. Finish the risotto by warming 1 cup of chicken stock in a large saucepan with the mascarpone cheese and squash. When the squash is tender, add the risotto and stir vigorously to make it creamy.
11. Slice the lobster into slim medallions, mix it into the risotto, and season with salt and pepper.
12. Divide the risotto among 4 large bowls. Add the Parmesan cheese to the crème fraîche sauce and froth it with a whisk or in a blender for at least 30 seconds.
13. Season with salt and pepper.
14. Pour equal portions of the sauce over the bowls. Garnish each bowl with leek rings, minced chives, a sprinkling of allspice, and the mushroom chips, and serve right away.