Ingredients

1 ? quarts chicken stock 
2 tablespoons butter
2 tablespoon olive oil
1 white onion, finely chopped
3 garlic cloves, chopped
� cup fresh or fresh frozen porcini mushrooms, thinly sliced or ? ounce dried, broken into small pieces
? cup fresh crimini or Portobello mushrooms, thinly sliced
? cup fresh shiitake mushrooms, stems removed, thinly sliced
3 tablespoons chopped fresh parsley
1 ? cups white wine
3 cups Arborio rice
� teaspoon salt
� teaspoon pepper
? cup heavy cream, optional
3 tablespoons butter, optional
5 tablespoons grated Parmigiano Reggiano cheese

Directions

1. In a covered 2 quart stockpot, bring the stock to a boil then reduce the heat to low and simmer.

2. In a 4 quart saucepan set on medium heat, cook the 2 tablespoon of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook 2 minutes. Reduce the heat to low, add the garlic, stir well and cook 4 minutes. Raise the heat to medium-high; add the mushrooms and 1 tablespoon of the parsley and cook for 3 minutes. Stirring to prevent sticking. Add the wine and deglaze the saucepan. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt, and pepper and stir continuously until all of the wine has evaporated, about 2 minutes.

3. Add 3 cups of the simmering stock and bring to a boil, stirring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let cook 15 minutes undisturbed.

4. Stir the risotto. Don't worry if it is dry. Raise the heat to medium and add ? cup of simmering stock, stirring well until it is all incorporated. Continue adding the simmering stock ? cup at a time and stirring well until the risotto is cooked. This process will take about 5-8 minutes. Taste the rice with each addition of stock. It is perfectly cooked when tender to the bite. Don't worry if you have not used all the simmering liquid.

5. Turn off the heat, add the optional cream and butter if you wish, the rest of the parsley, the cheese and ? cup of the remaining stock. Mix well and let the risotto rest for 3 minutes. Serve.

Nick Stellino reveals the restaurant secret to making risotto: cooking the rice halfway before you begin the stirring process. The varieties of mushrooms you use makes this dish. If you can not find the mushrooms called for, do make substitutions such as using dried porcinis reconstituted in stock. Make sure you reserve the mushroom juices for the risotto.

Risotto with Wild Mushrooms
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