Recipe: Wild Mushroom Risotto
September 7, 2010
WILD MUSHROOM RISOTTO
½ medium yellow onion, diced fine
3 tablespoons unsalted butter
1 ½ cups Arborio rice, preferably a superfino brand
½ cup dry white wine
5-6 cups chicken or vegetable or beef stock (keep it hot in the pot)
½ cup dry wild mushrooms, soaked in 2 cups of hot water, squeezed of most of their liquid and chopped
½ cup freshly grated parmesan cheese
2 tablespoons unsalted butter
drizzle of truflle oil, (optional)
Place the onion and the butter in a heavy bottomed pot, with the heat on medium cook the onion until it is soft but not brown.
Add the rice to the pot and cook the rice until it becomes translucent, this will take about 3-5 minutes. Once the rice is translucent, add the wine all at once. Stir the rice until the wine is absorbed into the rice.
Begin adding the hot chicken stock a cup at a time, stirring all the while. Continue to stir the rice until the stock is absorbed. Once the stock is absorbed, add another cup and proceed to stir in the same manner until the stock is absorbed again.When you are about ½ way through the stock, add in the chopped mushrooms.Continue with adding the stock and stirring until the rice is cooked to your liking. It should be cooked al dente, still firm but not mushy.
To finish the dish, season with sea salt, freshly ground pepper, the remaining butter and parmesan cheese.
Just before serving the risotto, lightly drizzle truffle oil over the top, it makes this dish truly heavenly.