Wild Mushroom Risotto Recipe
Ingredients
| 5 1/2 cups chicken stock or canned low-sodium broth | ||
| Unsalted butter | 6 Tablespoon | |
| 1/2 pound mixed fresh wild mushrooms, such as shiitake, chanterelles, porcini or oyster mushrooms, trimmed and sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 Small, minced | |
| Arborio rice | 1 1/2 Cup (16 tbs) | |
| 1/2 cup minced flat-leaf parsley | ||
| 2 ounces asiago or Parmesan cheese, finely grated | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. In a medium saucepan, bring the stock to a simmer over moderate heat. Reduce the heat to very low and cover until ready to use.
2. In a large heavy saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the mushrooms and cook until wilted, about 3 minutes. Add the garlic and cook, tossing, for 1 minute. Transfer the mushrooms and garlic to a plate or bowl and set aside.
3. Reduce the heat to moderate. Add the remaining 3 tablespoons butter and the olive oil to the saucepan. When the butter is melted, add the onion and cook until softened, about 5 minutes. Add the rice and stir to coat well.
4. Increase the heat to moderately high. Add about 1/2 cup of the hot stock and stir constantly until the mixture comes to a simmer. Add 2 more cups of the hot stock, 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition, about 10 minutes.
5. Toss in the reserved mushrooms and garlic and the parsley. Continue adding the remaining stock, about 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition and the rice is tender, but still firm, and creamy but not soupy, 8 to 10 minutes longer.
6. Remove the risotto from the heat and stir in the cheese. Season to taste with salt and lots of pepper and serve at once.
2. In a large heavy saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the mushrooms and cook until wilted, about 3 minutes. Add the garlic and cook, tossing, for 1 minute. Transfer the mushrooms and garlic to a plate or bowl and set aside.
3. Reduce the heat to moderate. Add the remaining 3 tablespoons butter and the olive oil to the saucepan. When the butter is melted, add the onion and cook until softened, about 5 minutes. Add the rice and stir to coat well.
4. Increase the heat to moderately high. Add about 1/2 cup of the hot stock and stir constantly until the mixture comes to a simmer. Add 2 more cups of the hot stock, 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition, about 10 minutes.
5. Toss in the reserved mushrooms and garlic and the parsley. Continue adding the remaining stock, about 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition and the rice is tender, but still firm, and creamy but not soupy, 8 to 10 minutes longer.
6. Remove the risotto from the heat and stir in the cheese. Season to taste with salt and lots of pepper and serve at once.
Chef
