Add all but 1½ cups of the stock to the skillet. Stir the
rice once, cover, and reduce the heat to the lowest
setting. Cook the rice for 10 minutes, undisturbed. Stir
once, shake the pan gently to redistribute the rice, cover,
and continue cooking until the liquid is mostly absorbed
and the rice is tender with just a faint bite, about 10
minutes longer.
- Meanwhile, heat the canola oil in a 10-inch skillet over
medium-high heat until shimmering. Add the mushrooms
and cook, tossing occasionally, until well browned, about
5 minutes. Add the shallot and cook, stirring, until
aromatic, about 30 seconds. Carefully add ¼ cup of the
stock, the lemon juice, and soy sauce. Remove from the
heat, toss to combine, and season to taste with salt and
pepper. Set aside. - Remove the lid from the risotto, add the remaining broth,
increase the heat to high, and cook, stirring and shaking
the rice constantly, until thick and creamy. Off the heat,
stir in the green puree, lemon zest, and chopped parsley
and tarragon. Season to taste with salt and pepper. Serve
immediately on hot plates, topping the risotto with the
mushrooms and their pan juices.
- Even if you’re the type who believes Carême to be the
granddaddy, Escoffier is at the very least the strict uncle
who lives in Canada to whom parents send their unruly
kids to build their character over the summer.
† A phrase first uttered by the inimitable Alton Brown.
‡ My dislike could have also stemmed from the fact that the