{"id":80075,"date":"2021-01-28T08:00:27","date_gmt":"2021-01-28T13:00:27","guid":{"rendered":"https:\/\/www.themouseforless.com\/blog_world\/?p=80075"},"modified":"2022-02-05T09:36:20","modified_gmt":"2022-02-05T14:36:20","slug":"disneys-festival-of-the-arts-wild-mushroom-risotto-recipe","status":"publish","type":"post","link":"https:\/\/www.themouseforless.com\/blog_world\/disneys-festival-of-the-arts-wild-mushroom-risotto-recipe\/","title":{"rendered":"Disney’s Festival of the Arts Wild Mushroom Risotto Recipe"},"content":{"rendered":"
\"Disney's
We haven’t been to Walt Disney World in a year so it was time to make a little Disney Magic at home. We want to share a recipe for Disney’s Festival of the Arts Wild Mushroom Risotto.<\/figcaption><\/figure>\n

When looking back at last year’s Walt Disney Trip with our son Stu we realized that we did not get the chance to enjoy the Festival of the Arts<\/a> food<\/a> as much as we could.\u00a0 So, we decided to make a little of the food at home.\u00a0 This week we will cook and share three recipes from the Festival of the Arts starting with Wild Mushroom Risotto with aged parmesan, shaved truffles and a Zinfandel Reduction.\u00a0 It sounds really fancy but I promise it is a lot easier than it sounds.<\/p>\n

First you should gather all your ingredients.<\/h2>\n
\"Festival
We like to do all the prep work before cooking including gathering the ingredients, prepping and measuring.<\/figcaption><\/figure>\n

For the Zinfandel Reduction<\/p>\n

1 Cup of Dry Zinfandel (other dry red wine will do)
\n2 Cups of Chicken Stock
\n1\/3 cup of chopped Shallots
\n1 Tablespoon Tomato Paste
\n1 Sprig Thyme or 2 Teaspoons Dried Thyme
\n5 Teaspoons Butter<\/p>\n

For the Risotto:<\/p>\n

4-5 Cups of Chicken Stock
\n12 Ounces of Wild Mushrooms (we used Shitake)
\n1 Small Onion Chopped
\n2 Garlic Cloves Minced
\n1 1\/4 Cups of Arborio Rice
\n3\/4 Cup of Dry White Wine
\n1\/2 – 3\/4 Ounce Truffles (We used pre-sliced Black Truffle Carpaccio because it’s less expensive)
\n1\/2 Cup of grated Parmesan Reggiano
\n3 Tablespoons of Unsalted Butter
\n1 Tablespoon Chopped Parsley
\nSalt and Pepper (to Taste)
\nAged Parmesan for shaving<\/p>\n

Make the Zinfandel Reduction First<\/h2>\n

The zinfandel reduction just takes a few short steps, but they take time.\u00a0 First, in a sauce pan bring the two cups of chicken stock to a slow boil.\u00a0 Reduce this for twenty minutes.\u00a0 You should have about a half a cup left.\u00a0 Place this in a bowl and keep warm.<\/p>\n

Next, in the same sauce pan, bring the wine, shallots, tomato paste and thyme to a boil.\u00a0 At a boil cook this for about 8 minutes or until it reduces to about a third to a half\u00a0 cup. add back the reserves stock.\u00a0 Then pour into a bowl through a sieve to remove solids.\u00a0 Stir in the five teaspoons of butter one at a time.\u00a0 That’s it, you are done with the sauce.\u00a0 Set the sauce aside and cover.<\/p>\n

\"Festival
Swirling butter into the Zinfandel Reduction gives it a nice, silky texture.<\/figcaption><\/figure>\n

By the way you can save the reduction solids.\u00a0 They are mostly wine flavored shallots.\u00a0 The next night we added them to a very plain pizza and made it special.<\/p>\n

Finally it’s Wild Mushroom Risotto Time<\/h2>\n

First, in a sauce pan heat the stock so that it almost simmers.<\/p>\n

Heat a saut\u00e9 pan with high sides or a stock pan over medium heat.\u00a0 Add 1 1\/2 tablespoons of olive oil.\u00a0 When the oil is heated add the mushrooms.\u00a0 Saut\u00e9 the mushrooms for about five minutes until they caramelized and the liquids are cooked off.\u00a0 It’s best if you don’t use a non stick pan because the mushrooms caramelize better.<\/p>\n

\"Caramelizing
Cooking down mushrooms always works best in a heavy metal pan. Do not use non-stick as they will wilt.<\/figcaption><\/figure>\n

Next, add another one and 1\/2 tablespoons of olive oil.\u00a0 Saut\u00e9 the onions for five to seven minutes or until they are translucent.\u00a0 Add the minced garlic and cook for 30 seconds.\u00a0 Finally you are ready for the rice.\u00a0 Add the rice to the pan and cook for a minute while constantly stirring.\u00a0 The rice should develop whiter dots in the center.<\/p>\n

When the rice is toasted add the wine.\u00a0 Use the wine to deglaze the bottom of the pan and continue to slowly stir while the wine is absorbed. When you can use the spatula to separate the rice in the pan and the rice does not run together, you are ready for the chicken stock.<\/p>\n

\"Adding
Add the stock slowly, one ladle at a time. I call this Nonna time; when a Grandmother can get a granddaughter to stir while asking about her life.<\/figcaption><\/figure>\n

Add one ladle of chicken stock to the rice.\u00a0 Continue to slowly stir the rice.\u00a0 When the rice does not come\u00a0 together when separated add the next ladle of chicken stock.\u00a0 Repeat this step until you can taste the rice and it is creamy and the rice is soft when you taste this.\u00a0 This can take 1\/2 hour to 45 minutes.\u00a0 Don’t rush this.\u00a0 Need a break?\u00a0 While the rice is cooking take a moment and chop the mushrooms smaller.<\/p>\n

Finally, stir in the remaining ingredients; the mushrooms, Parmesan Reggiano, truffles, parsley and butter and let sit for five minutes covered. While the risotto rests shave the parmesan.<\/p>\n

\"The
The risotto is done cooking. the only thing left is assembly.<\/figcaption><\/figure>\n

To assemble spoon the Zinfandel reduction in the bottom of the dish or bowl.\u00a0 Mound the risotto atop the Zinfandel Reduction.\u00a0 Place the shaved parmesan across the top of the risotto.\u00a0 \u00a0Enjoy!<\/p>\n

Our Adjustments to the Festival of the arts Wild Mushroom Risotto<\/h2>\n

Here’s where we went a little off script.\u00a0 We had really nice aged\u00a0 Parmesan Reggiano for grating and fresher parmesan for shaving.\u00a0 We also could not get fresh parsley and dislike parsley flakes so we used a a couple of teaspoons of dried basil instead for a pop of freshness.\u00a0 Finally, we did not add the butter.\u00a0 We have a lactose issue and adding the butter is great but uncomfortable.\u00a0 We promise it’s great without it.<\/p>\n

<\/div>
\n\t
\"Disney's<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Festival of the Arts Wild Mushroom Risotto with Aged Parmesan, Truffles and Zinfandel Reduction<\/h2>\n
<\/div>\n
This is a traditional risotto enhanced by a simple red wine reduction, truffle carpaccio and a nutty aged parmesan.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Keyword: <\/span>Aged Parmesan, Risotto, Truffle, Wild Mushroon, Zinfandel Reduction<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Zinfandel Reduction<\/h4>
  • 2<\/span> Cups<\/span> Chicken Stock<\/span><\/li>
  • 1<\/span> Cup<\/span> Zinfandel<\/span> The dryer the better<\/span><\/li>
  • 1\/3<\/span> Cup<\/span> Shallots<\/span> Chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Tomato Paste<\/span><\/li>
  • 1<\/span> Sprig<\/span> Fresh Thyme<\/span> Or tw Teaspoons Dry<\/span><\/li>
  • 7<\/span> Tsps<\/span> Butter<\/span> By Teaspoon<\/span><\/li><\/ul><\/div>

    Wild Mushroom Risotto<\/h4>
    • 4-5<\/span> Cups<\/span> Chicken Stock<\/span><\/li>
    • 3<\/span> Tbsps<\/span> Olive Oil <\/span> Separated<\/span><\/li>
    • 12<\/span> Oz<\/span> Wild Mushrooms<\/span> Such as Shitake<\/span><\/li>
    • 1<\/span> small<\/span> Onion<\/span> Chopped<\/span><\/li>
    • 2<\/span> Cloves<\/span> Garlic<\/span> Minced<\/span><\/li>
    • 1 1\/4<\/span> Cup<\/span> Arborio Rice<\/span><\/li>
    • 3\/4<\/span> Cup<\/span> Dry White Wine<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Parmesan-Reggiano<\/span> Grated<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Parsley<\/span> Chopped<\/span><\/li>
    • 3\/4 to 1<\/span> Ounce<\/span> Truffle Carpaccio<\/span><\/li>
    • 3<\/span> Tbsps<\/span> Butter<\/span><\/li>
    • Aged Parmesan<\/span> For Shaving<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Zinfandel Reduction<\/h4>
      • Place Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1\/2 cup (about 20minutes). Place stock in a bowl; keep warm.<\/span><\/div><\/li>
      • Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1\/3cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2\/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.<\/span><\/div><\/li><\/ul><\/div>

        Wild Mushroom Risotto<\/h4>
        • Heat the chicken stock to a simmer in a saucepan<\/span><\/div><\/li>
        • Melt 1\u00bd tablespoons of olive oil in a large skillet with high sides over medium heat. Saut\u00e9 until the mushrooms are brown and the liquid evaporates.\u00a0 8-10 minutes. Remove, set aside and chop when cooler.<\/span><\/div><\/li>
        • In the same skillet the remaining olive oil.\u00a0 Cook the onions for 5 to 7 minutes or until translucent. \u00a0Add the garlic and saut\u00e9 for 30 seconds more.\u00a0 Add the rice and coat it in the oil, let it cook for about a minute.<\/span><\/div><\/li>
        • Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the simmering chicken stock to the rice, stir constantly and continue to add the stock one ladle at a time making sure to wait until the rice has soaked it all up before adding in another.<\/span><\/div><\/li>
        • When the rice is just about fully cooked, add in one more ladle full of chicken stock and season with salt and pepper. Add in the Mushrooms, Parsley, Parmesan Reggiano and butter, turn the heat off and place a lid on the pan. Let it sit for 5minutes covered.<\/span><\/div><\/li><\/ul><\/div>

          Assembly<\/h4>
          • Mound the rice in the center of a bowl.\u00a0Place truffle shavings along the edge.\u00a0Drizzle the reduction along the edge of the rice.\u00a0 Shave aged parmesan over the top.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>\n

            Incoming search terms:<\/h4>
            • https:\/\/www themouseforless com\/blog_world\/disneys-festival-of-the-arts-wild-mushroom-risotto-recipe\/<\/li>
            • disney mushroom risotto recipe<\/li>
            • Festival of the arts wild mushroom risotto balls<\/li><\/ul>","protected":false},"excerpt":{"rendered":"

              When looking back at last year’s Walt Disney Trip with our son Stu we realized that we did not get the chance to enjoy the Festival of the Arts food as much as we could.\u00a0 So, we decided to make a little of the food at home.\u00a0 This week we will cook and share three…<\/p>\n","protected":false},"author":179,"featured_media":80076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3871],"tags":[],"class_list":["post-80075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-disney-recipes"],"_links":{"self":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/80075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/users\/179"}],"replies":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/comments?post=80075"}],"version-history":[{"count":4,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/80075\/revisions"}],"predecessor-version":[{"id":80197,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/80075\/revisions\/80197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media\/80076"}],"wp:attachment":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media?parent=80075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/categories?post=80075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/tags?post=80075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}