Seasonal favorite

12/1/2020

Nestor Ruiz is the executive chef at Indian Wells Golf Resort's Vue Grille & Bar.

Mushroom risotto recipe from Indian Wells Golf Resort's top chef hits the spot

Everyone has their favorite recipes for the holidays, with food playing such an important role in the traditions of the season.

For Indian Wells Golf Resort's Nestor Ruiz, who is the executive chef at the course's Vue Grille & Bar, his go-to is a Wild Mushroom Risotto.

Here, he shares his secret recipe:

Wild Mushroom Risotto ingredients

• 1 cup arborio rice
• 1/4 lb. butter
• 1/2 white onion (1/4 inch diced)
• 2 tablespoons chopped garlic
• 1/2 cup white wine
• 4 cups chicken broth
• 3 tablespoons olive oil
• 1/2 lb. crimini mushrooms (sliced)
• 1/2 lb. shitaki mushrooms (stemmed & sliced)
• 1 large portobello mushroom (stemmed, cleaned & sliced)
• Pinch of salt and pepper
• 1/2 cup heavy cream
• 1 cup shredded parmesan cheese

Cooking directions

Step 1: In a heavy-bottom sauce pan on medium heat, melt butter, then add onions and cook until translucent.
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Step 2: Add in the garlic and cook for about 3 minutes, then add rice and stir with a wooden spoon or rubber spatula for about 5 minutes.
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Step 3: Deglaze with wine. Slowly add the stock one cup at a time, constantly rubbing pan with a spoon to avoid sticking. When the stock is almost gone, add a second cup, and so on.
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Step 4: In a separate sauté pan, add olive oil and heat on medium-high. Add all the mushrooms and season.
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Step 5: Cook until tender and add to the rice with the heavy cream. Bring to a simmer and add parmesan cheese.
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Step 6: Mix well and enjoy!