Braden Family Cookbook

Chuck Braden

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Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound Arborio rice
˝ cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and sauté the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning. 

Yield: 4 servings for both the following recipes 


Canola oil
3 minced shallots
1 cup chanterelles
1 cup quartered shiitake
1 cup morels
˝ tablespoon fresh minced thyme
1/4 cup white wine
1 tablespoon butter (optional)
2 cups fine diced pumpkin
1 teaspoon five spice
1 tablespoon honey
˝ to 1 cup vegetable stock
4 cups vegetarian risotto
Salt and black pepper to taste
Truffle oil for garnish
1 cup shiitake chips, for garnish

In a hot sauté pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Sauté until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add ˝ cup stock and stir. Pumpkin will absorb the stock and end up “al dente.”  Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.


 1 cup thinly sliced shiitake

Salt to taste

 In a fryer at 375 degrees, fry shiitake until brown. Drain well and salt.

 Yield: 4 servings


Suggested Wine: Seresin, Sauvignon Blanc, Marlborough New Zealand, 1997