Black Bean and Mushroom Risotto
This is the first dish in my entry for ICSA 20.
- Black Bean and Mushroom Risotto
- Beef Wellington with Shallot Relish
- Grilled Asparagus with Shaved Parmesan and Balsamic Reduction
- Chocolate Mousse
For my first dish, I decided to go with a Risotto, since I feel that it is an excellent primer for the Beef Tenderloin, with the beans and mushroom giving the dish an almost meaty texture, and the red wine used in risotto ties into the relish which we're dressing the beef with.
- 1 lb Black Beans, Canned or Dried
- 1 tbsp Butter
- 1 Shallot, chopped
- 1 cup Arborio Rice
- 1 glass Red Wine
- 2 - 3 cups Beef Stock
- 1 lb White Mushrooms, sliced
- 1/2 cup Parmigiano-Reggiano
- Salt & Pepper
First, if you're using dried black beans, soak them over night in water. The next day, cook them in boiling water until they're soft but not fully cooked, about 45 minutes to 1 hour. If you're using canned beans, you just need to open the cans and drain off the liquid in the can.
Melt the butter over medium heat. When melted, add the shallots and saute until they've taken on some color.
Add the rice. Let the rice toast slightly, stirring constantly.
After a few minutes, add the glass of wine. Stir constantly, and allow wine to simmer and slowly be absorbed into the rice.
I gave my fiance the job of picking out a bottle of red wine, which she gladly did. The particular wine she chose out was a Tuscan Red, a combination of Sangiovese and Merlot. Very delicious.
When the rice has almost absorbed all the wine, pour in about a ladle's worth of beef stock.
When most of the beef stock has been absorbed, add the mushrooms. Continue adding beef stock, whenever the bottom of the pan can be see while stirring, until the rice has created a thick sauce.
When the risotto is done, add the beans and cook over low heat, warming the beans.
To finish, add the parmesan, salt, and pepper to taste.