Chef Megan Kessler is a California native who worked as a live action/omelette cook at PTC, as well as being part of the catering department. After that, Chef Megan ran Fork In the Road food truck, before becoming Chef and Director of Catering at Rebel Kettle Brewing. After a few years of private catering, she began running the kitchen at Dizzy's Gypsy Bistro in Downtown Little Rock, as well as continuing to cook for private events and brunches.
Megan Kessler's Risotto
Ingredients:
- 2 cups Arborio rice
- 1.5 cups chopped fresh mushrooms
- 6-8 cups broth
- 1 shallot, minced
- 1 tsp garlic, minced
- 3 Tbs butter
- 3 Tbs olive oil
- 1/2 cup grated Parmesan
- 1/2 cup white wine
Instructions:
- Sauté mushrooms, shallots and garlic. Remove from pan and set aside.
- Add oil and rice to pan, and sauté until rice begins to turn translucent. Add white wine and cook until almost dry. Begin adding stock 1/2 cup at a time, stirring continuously. When rice has absorbed broth, add another 1/2 cup and repeat. Continue until rice is tender. This should take about 40-45 minutes in total.
- When rice is tender, add mushroom and shallot mixture back to risotto. Finish with butter. May also add cream if desired.