Added by on March 22, 2012

Chef Bernard prepares a tasty Risotto. As he says, “Yummmmy!”

Serves 4 family style

2 ½ cups chicken stock

1/4 cup unsalted butter

1/2 cup minced shallots

1 cup king oyster mushrooms, trimmed, sliced


1 cup maitake mushrooms, trimmed, pulled apart

Risotto recipe by Chef Bernard PCIN.TV1 cup Honshimeji mushrooms, trimmed, pulled apart

1 cup Arborio rice

1/4 cup sherry wine

1/2 cup dried figs, quartered

1 tablespoon truffle oil

1/3 cup pecans

2 tablespoons mascarpone cheese

1/4 cup grated parmesan

1 tablespoon chopped Italian parsley

to taste sea salt and freshly ground pepper to taste

How to Make It

Bring chicken stock to low simmer.  Melt butter in saucepan over medium heat.  Add shallots and mushrooms.  Cook 2 minutes without browning, stirring often.  Add rice.  Cook 1 minute, stirring constantly.  Add sherry.  Bring to simmer.  Ladle in ¼ of chicken stock.  Cook at low heat until liquid is absorbed, stirring frequently.  Repeat process with remaining stock.  Remove from heat.  Fold in remaining ingredients.  Season to taste.


4 parsley sprigs

2 tablespoons parmesan cheese

Transfer risotto to warm casserole dish.  Garnish with parsley sprigs.  Sprinkle with parmesan.

Bon Appetit…Executive Chef Bernard Guillas

The Marine Room, La Jolla

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