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Mushroom Risotto at Michael’s New York

February 21, 2012

We think it's the creamist risotto around.

Winter mushrooms add wondrously earthy flavor to this creamy, rich risotto, which is quickly becoming a favorite at Michael’s New York. Executive Chef Kyung Up Lim uses the classic Italian risotto rice, Vialone Nano, with plump little grains that release their rich surface starch during cooking and constant stirring to produce the dish’s signature creamy sauce and surprisingly light al dente texture. The kitchen delicate places a perfect organic egg yolk on top of the risotto right before serving, which releases its rich flavor into the hot rice, subtly enriching it as the heat cooks the yolk to add a custardy consistency to the sauce.

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