Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Wild Mushroom Risotto

Ingredients

3 tablespoons + 2 tablespoons whole unsalted butter

2 cups Aborio rice

3 tablespoons shallots, minced

4–6 cups hot mushroom stock

1 tablespoon salt, added to the mushroom stock

3/4 ounce dry morels or 3 ounces fresh, slice into 1/4 inch thick slices (if using dry, cover the mushrooms completely with hot water soak until softened, then slice)

1 cup cream

1/2 cup Parmesan cheese, freshly grated

2 tablespoons fresh parsley, chopped

2 teaspoons fresh thyme, chopped

1 teaspoon fresh ground black pepper

2 Tbsp truffle oil

Instructions

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become soft. Add rice. Stir constantly to prevent rice from browning. The grains of rice need to get hot. Add 1 1/2 cup of stock and turn heat down so that the stock is just barely simmering. Continue to stir constantly. As the stock is absorbed, add more stock in small amounts. Continue this process until the grains have become slightly tender. In a separate skillet, place the other 2 tablespoons of butter over a medium heat. Add sliced mushrooms and sauté until soft. Add the mushrooms to the risotto. When rice is almost completely cooked, add the cream and again stir until the moisture is absorbed. Remove from heat and stir in cheese, pepper, and fresh herbs. Drizzle the truffle oil over the risotto just before serving. Serve immediately.

Yield: 6–8 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more