Wild Mushroom Risotto
Perfect for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto.
8 oz. wild mushrooms, cleaned and cut into smaller pieces if thick
6-7 c. vegetable stock
2 T. extra-virgin olive oil
½ c. white onion or 2 shallots, finely chopped
2 cloves garlic, finely minced
½ c. dry white wine
1 ½ c. carnaroli or arborio rice
salt and freshly ground pepper to taste
2 T. unsalted butter
2 T. chopped fresh parsley, sage or thyme, or a combination of the trio
½ c. Parmigiano cheese, freshly grated, plus more for topping
chopped parsley for topping
In a medium saucepan, bring the broth to simmer and keep warm over medium heat.
In another medium saucepan, heat olive oil over medium heat. Add the onion or shallot and cook, stirring with a wooden spoon, until softened, about 3 minutes.
Add the mushrooms and cook until the mushrooms begin to sweat, about 3 minutes, then add the garlic and herbs. Cook, stirring until fragrant, about 30 seconds, being careful not to scorch the garlic. Season with salt and pepper and continue to cook over medium heat until the mushrooms are soft and starting to brown.
Add rice and cook, stirring, until the rice is coated with oil and starting to turn translucent, about 2 minutes. Add the white wine and simmer gently until the liquid is absorbed.
Ladle in ½ cup of broth, and simmer gently, while stirring occasionally until the broth is absorbed. Repeat, adding ½ cup of broth at a time until the rice is cooked, but still al dente, about 20 minutes.
Add the 2 tablespoons of butter and ½ cup grated Parmigiano, stirring to incorporate. Season with salt ad pepper to taste. Serve immediately, topping with chopped parsley and additional Parmigiano.
The creaminess of risotto comes from the stirring of the liquid into the rice, so don't rush it. Pour yourself a glass of wine and take your time!