Mango and Mushroom Risotto Bowl
(2017 Pairings) A savory risotto with a touch of sweetness from mango.
6 cups chicken broth
3 tablespoons extra virgin olive oil divided
1 lb. cremini mushrooms
1 lb. enoki mushrooms
salt and pepper to taste
2 shallots minced
1-½ cups arborio or carnaroli rice
½ cup riesling wine
1 cup DOLE Chef-Ready Cuts Mango Cubes
3 tablespoons unsalted butter
½ cup grated parmesan cheese
finely chopped green onions or chives optional garnish
- Warm the chicken broth in a sauce pot over medium heat. Meanwhile, in a small skillet add 2 tablespoons of olive oil and the mushrooms. Cook until they are soft and begin to release some liquid, season with salt and pepper. After about 4 minutes, remove the mushrooms from their liquid and set aside.
- Wipe the skillet clean and add remaining 1 tablespoon olive oil and shallots. Cook shallots for 1 minute until translucent. Add rice and coat with the oil and cook for 2 minutes. While constantly stirring, add the wine. When wine is absorbed, begin adding chicken stock in 4 ounce increments. Continue stirring until stock is absorbed and then add the next half cup. Continue this process until all the stock is added and absorbed, about 30 minutes.
- Remove from heat and stir in the mushrooms, mango, butter and parmesan. Season with salt and pepper and garnish with green onions, if desired.