Three Mushrooms Risotto - Preserved

Three Mushrooms Risotto

I love mushrooms combined with risotto! In this recipe, I am taking it one step further to preserve the finished dish in Le Parfait jars so that I can enjoy this anytime I want! And it’s especially convenient and indulgent to be able to have gourmet meals while on an AirBnB staycation, or glamping.
Plus I really like NOT having to use plastic containers as the beautiful Le Parfait jars are very durable and can be used for many years.

Equipment: 2 Le Parfait Super Terrine 350 ml jars

Ingredients

8 - 10 medium crimini mushrooms
8 - 10 medium shiitakes mushrooms
4 -5 king trumpets mushrooms
3 Tablespoons extra virgin olive oil, or butter
2 oz. leek, sliced into thin rings
4 oz. yellow onion, diced
3 oz. risotto, uncooked
3/4 cup white wine
3 -1/2 cups (approx.) chicken or vegetable stock
Sea salt, to taste
Fresh ground black pepper, to taste
1/3 cup grated parmesan cheese, optional
NOTE: Feel free to use other gourmet mushrooms such as chanterelle, oyster, or hedgehog.

1. Remove stems from the crimini and shiitake mushrooms, then slice across the caps into 1/4 slices.
   (Save the stems to make vegetable broth. They can be kept frozen until ready to use.)

2. For the King Trumpets, cut into medium cubes or if they are not too long, cut into 1/4” slices.
   Note that this entire mushroom is tender, so there is no need to remove the stem.

3. In a medium pot, add in the oil of choice and heat to medium-high, then toss in cut leek and onion pieces. Saute for about 3 - 4 minutes until they are translucent.

4. Add in the mushrooms, and then about 1/4 teaspoon of salt. Cook for about 2 - 3 minutes.
   (If you like pretty garnishes, then pick out a few pieces of the cooked mushrooms and set them aside to place on top of the cooked risotto after putting it into the jars.)

5. Add in risotto and stir well with a wooden spoon, while adding in the wine. Cook on medium heat and stirring until wine has been absorbed by the rice.

6. Now, add in one cup of stock at a time, constantly stirring as you go until 3 cups of stock are absorbed, and the risotto is tender but still a bit firm in the center. This could take 10 minutes or longer, so be patient and enjoy the process. Sipping a glass of wine while stirring is highly recommend! : )

7. Add in more salt (about 1/4 teaspoon) and fresh ground pepper. Stir well and taste. Add in more seasoning as needed.

8. Add in grated parmesan if using.

9. Spoon out the cooked risotto into the two jars evenly until ingredients are 1/4” from the rim.

10. Slowly add in 1/4 cup stock to each jar and close them by securely tightening the latch.

11. Place jars into a large pot and cover them with water by at least 2”.
    Bring water to a boil (212 F) and let jars remain in continuously boiling water for 1-1/2 hours.*
    Be sure that the jars are fully covered with water for the entire process.

*Unlike jams or jellies which have a high acidity, preserving foods which content protein and carbohydrates and which have a much more neutral pH must be heat treated for a longer period of time to ensure safety..

Recipe adapted from “Mushroom Leek Risotto” by Le Parfait