Mushroom-Fennel Stew With Risotto

Step 1

Heat oil in a wide pot over medium-high heat. Add the fennel, celery, and onion and cook, stirring occasionally, for 8-10 minutes until softened and beginning to brown. Add the red Fresno chili pepper and cook for 1 minute until fragrant. Season with salt and pepper and transfer to a bowl.

Step 2

If the pot seems dry, add a touch more oil and turn the heat to medium-high. Add the cremini mushrooms and cook, stirring occasionally, for 10-15 minutes until the mushrooms release their liquid and begin to turn golden brown. Add the garlic and cook for just 45 seconds. Season with salt and pepper.

Step 3

Return the cooked fennel, celery, and onion to the pot. Add the tomato paste and stir to coat for 2 minutes until it deepens in color.

Step 4

Add the flour and white pepper and toss to coat and cook for 1-2 minutes more.

Step 5

Slowly pour in the stock, stirring to incorporate into the flour, until a thick and velvety sauce forms. Taste and season with salt and pepper.

Step 6

Bring to a boil and then reduce heat and season for 30 minutes, stirring occasionally, to prevent the stew from sticking. If the stew reduces too quickly, add a bit more stock or water, as needed.

Step 7

First, warm the stock in the microwave or over the stovetop.

Step 8

While the stew simmers, prepare the risotto. Melt the butter into the saucepan and add the oil. Turn the heat to medium. Once the butter is melted and frothy, add the shallot and cook for 3-5 minutes until translucent.

Step 9

Add the arborio rice and toss to coat with butter. Cook for 2-3 minutes.

Step 10

Add the stock, one or two ladlefuls at a time, stirring between additions. Allow the rice to absorb the liquid before adding more. Continue adding the stock until the rice has absorbed the liquid and is al dente. Do not overcook the rice.

Step 11

Turn the heat off and stir the parmesan cheese into the pot. Allow the rice to rest for 5-10 minutes to settle.

Step 12

While the risotto rests, cook the maitake. Melt the butter into a skillet and add oil over medium-high heat. Once hot, add the maitake mushrooms in an even layer and cook without moving for 2 minutes until the mushrooms turn deep golden brown. Flip and cook an additional 2 minutes until crispy. Turn off the heat and transfer the mushrooms to a small bowl and season with flaky sea salt.

Step 13

Stir half the maitake mushrooms into the stew and add all but a pinch or two of parsley. Cook for 1-2 minutes more. Turn off the heat.

Step 14

Divide the risotto between shallow bowls and spoon the risotto on top. Add the reserved crispy maitake on top and garnish with the rest of the parsley and reserved fennel fronds. Enjoy!