There is nothing more delicious or comforting
than a good risotto! It's warm, creamy, and packed full of
flavor. This recipe is particularly rich and extravagant with
the use of quality stock, Parmigiano Reggiano, and the bold
flavors of wild mushrooms.
stock
4 cups of chicken stock
rice
1 ounce dried mixed wild mushrooms, such as chanterelle, morel, and porcini.
(substitute 1/4 lb. fresh mushrooms)
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 cups Arborio rice
4 tablespoons butter
1 cup dry white wine
1/2 cup freshly grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1/2 to 1 teaspoon truffle oil (optional)
stock
Place the chicken stock in a medium size pot. Bring to a slow simmer, and reduce to low heat.
rice
Place dried mushrooms in a small bowl and reconstitute in water for 10 to 15 minutes. Lightly
squeeze the liquid out of the mushrooms, slice and set aside.
Heat oil in a large pot. Add onions and sauté until translucent, about 5 minutes. Stir in mushrooms and cook until tender, about 5 minutes, then add rice and stir for about one minute to coat. Ladle 1/2 cup of warm stock over the rice, stirring often, until the liquid is absorbed. Add another ladle of heated stock, stirring until rice has nearly absorbed all of the liquid before adding the next ladle. Continue this process until all of the stock has been used, about 15 minutes total time. Stir in the butter, wine, and cheese. Bring to a boil continuing to stir until rice is done (rice should be al dente, but risotto should have a creamy consistency), about 5 more minutes. Drizzle with truffle oil, if using, and season with salt and pepper. Divide among warmed plates and serve immediately.
Serves 4
wine suggestion
Cool climate, medium-weight red; try a California or New York State Pinot Noir
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