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BC Belgian Endive Slaw with Crimini Mushroom Risotto - Episode #7

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A recipe that requires patience, but definitely worth it. Celebrity Chef Ned Bell prepares a younger risotto and slaw dish. Coffee-coloured Crimini Mushrooms release a bold and earthy flavour that is gently contrasted by the tangy zing of the endive slaw. Eating healthy was never so easy and delicious.

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Ingredients

BC Belgian Endive (2 heads, thinly sliced)
Crimini Mushrooms (4 cups, fresh, sliced, and de-stemmed)
Arborio Rice (2 cups)
White onion (1/2, finely diced)
Garlic (2 cloves, gently smashed)
Chicken or vegetable stock (1.5 L)
Dry white wine (1/2 cup)
Canola oil (1.5 tsps)
Extra virgin olive oil
Parmesan cheese (3/4 cup, freshly grated)
Kosher salt
Cracked black pepper
Flatleaf Italian parsley (1/4 cup, roughly chopped)

Prep time
25 minutes

cook time

Serves

Preparation

Set dial to medium and add canola oil. Once hot, add the onions and salt, gently sautee. Add garlic after a few minutes.
Add the mushrooms and rice and saute until the mushrooms are lightly golden brown. Remove the garlic and coat the rice. Try not to deepen the colour of the onions or rice.
Add the wine, and cook for another minute.
Add the chicken or vegetable stock, 1 cup (ladel) at a time, and cook until reduced, but where the rice still has a bite to it. The rice needs to be cooked in stages. This will take approximately 15 minutes. Once cooked, season with salt and pepper. Set aside.
While the rice is cooking, grate the parmesan cheese, and slice the endive crosswise. In a stainless steel bowl, toss the cheese and endive together. Add parsley and a few teaspoons of the olive oil to bind the slaw mixture together.
Add the 'endive slaw mixture' into the rice, and stir with a wooden spoon until the cheese has melted. Serve immediately.