Phinney’s is Newtown’s newest grocer dedicated to supplying curated and high quality goods such as seasonal produce, breads, and pantry staples. Owned by husband & wife duo Stephen Forgione and Gayle Miner, Phinney’s supports local agriculture by selectively partnering with farms who practice regenerative agriculture, a form of farming that puts the our planet’s needs first. They are committed to transparency and quality in all the goods sold in-store. In addition to offering dinners to go every Thursday night, Phinney’s invites the community to stop in, chat about their products, and let them help you plan a meal. I’m excited to share the recipe below – all ingredients can be purchased at Phinney’s.
1/2 lb oyster mushrooms
1 oz dried porcini mushrooms
6 tbs olive oil
1 1/2 cup rice (Carnaroli or Arborio)
1 cup white wine
4 cups chicken stock
1 cup Parmigiano-Reggiano, grated
3 tbs butter
1 clove garlic
salt to taste
1. Thinly slice or finely mince shallot. In a sauce pot, sweat shallots in olive oil in low heat until translucent (no color!)
2. Rehydrate dried porcini mushrooms in 1 1/2 cups warm water for at least 30 minutes. Strain and reserve liquid. Chop mushrooms into bite size pieces.
3. Warm chicken stock in separate pot. Add porcini mushroom liquid.
4. Heat 3 tbs olive oil in a separate pan. Add oyster mushrooms and cook until lightly brown. Add porcini mushrooms and continue cooking until lightly browned. Add a smashed clove of garlic and a sprig of thyme. Remove from heat and set aside.
5. Add rice to sauce pot with shallot and toast until the pearl of the rice becomes visible.
6. Add a cup of white wine and reduce until almost dry – stirring the entire time.
7. Add a dash of salt.
8. Take 1/3rd of the chicken stock/mushroom liquid and add to rice. Never stop stirring! As you stir, push the rice against the back wall of the pot which helps to increase the creaminess.
8. Once the liquid has reduced almost entirely, add another third of the chicken/ mushroom liquid and continue stirring. Reduce.
9. Add your final third of liquid and continue stirring. The whole process of adding liquid should take about 25 minutes. Again, never stop stirring!
10. Once the final third of liquid is reduced – taste your risotto and season as needed.
11. Add 3 tablespoons of butter and 3 tablespoons of olive oil. Stir to incorporate.
12. Add 2/3rds of the cooked mushrooms – stir to incorporate.
13. Remove from heat. Add Parmigiano-Reggiano cheese and stir to incorporate. Add final third of mushrooms on top for garnish.
14. Serve (and enjoy) immediately!