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Fonio Mushroom Risotto

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October 7, 2020 by Abe Konick

This “foniotto” is a fun twist on classic (but more laborious) risotto. I top off my mushroom purée with a splash of red wine and parmesan for some enhanced flavors. If you have any leftovers, save them for fried risotto cakes the next day. Form the refrigerated risotto into patties, dip into an egg-wash, cover in breadcrumbs, and fry until golden brown on each side. This risotto only gets better overnight and serves as a perfect lunch the next day.


Serves 4 people
    For Mushroom Purée
    • cup crimini mushrooms, roughly chopped
    • ¼  cup vegetable stock
    • ¼  cup heavy cream
    • ½  cup grated parmesan
    • tablespoons olive oil
    • ¼  tablespoon salt
      For Foniotto
      • cups uncooked Yolélé fonio
      • cups unsalted chicken or vegetable stock
      • tablespoons olive oil
      • large shallot, minced
      • cups assorted mushrooms, destemmed + thinly sliced
      • cup frozen green peas
      • ⅓  cup dry white wine
      • ½  cup parmesan, grated
      • bunch scallions, finely sliced
      • sprigs of thyme
      • ⅓  cup toasted pine nuts


      • 01 .   To prepare the Mushroom Purée

        Bring a salted pot of water to a boil and add mushrooms, cook for about 5 minutes or until soft.

      • 02 .  

        Once cooked, strain mushrooms out and add them to a blender with the vegetable stock, heavy cream, and parmesan, and pulse until smooth.

      • 03 .  

        Add oil to the blender to achieve a more silky texture, and finish off with salt to taste. Transfer to a bowl and cover to keep warm.

      • 04 .   To prepare the Fonio Risotto

        Cook fonio according to directions on package, using stock instead of water, and let cool on a baking sheet.

      • 05 .  

        Warm the oil in a large saucepan over medium-high heat and sauté the shallots until translucent, about 3 minutes. Add the sliced mushrooms, frozen peas, and thyme sprigs and cook for about 5 minutes.

      • 06 .  

        Add the white wine and simmer until reduced by half.

      • 07 .  

        Add the cooked fonio and thoroughly mix all the ingredients together. Add the parmesan and mix well.

      • 08 .  

        Place a generous amount of mushroom purée at the center of the plate.

      • 09 .  

        Add the fonio risotto on top of the purée and garnish with pine nuts, scallions, and parmesan.


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