Wild mushroom rice pilaf
The Ritz-Carlton, Marina Del Rey
To print this recipe, choose a print size:
1 cup long grain rice
2 cups mushroom stock
3 cups white button mushrooms
1/2 cup shiitake mushrooms
2 bay leaves
kosher salt (to taste)
cracked black pepper (to taste)
2 tablespoons whole butter
1 pinch minced garilc
In a stock pot, combine 12 cups of water and 3 cups of chopped white button mushrooms. Boil on medium heat until mushroom stock is reduced to 2 cups of liquid.
In a heavy bottom pan, add a dash of vegetable oil, a touch of butter and finely chopped onions, carrots, sliced shiitake mushrooms and minced garlic. Brown for one to two minutes, adding a pinch of thyme and rosemary while stirring. Add rice to saute for one minute before adding mushroom stock. Cover and cook for about one hour on a very low heat.
The pilaf should be delicate, fluffy and infused with a rich mushroom flavor. Add chopped parsley, salt and pepper to taste after cooking.
Chef Chad Minton suggests poaching a chicken breast with mushroom broth and sliced baby carrots as a main dish to accompany the pilaf.