Wild Mushroom Risotto
To make this perfect Wild Mushroom Risotto
begin with the rice. Use a short-grain rice that absorbs liquid without becoming gluey. Arborio rice is commonly used in the US, but other short-grain rice such as Carnaroli, Vialone Nano and Originario can also be used.
Use homemade stock when available and stir constantly while adding the broth one cup at a time until the dish is creamy and rich in texture. Finish this Wild Mushroom Risotto dish with fresh imported Parmigiano-Reggiano cheese or a mixture of Parmigiano and Asiago. Or course you can also use Pecorino Romano.
When it comes to making risotto you have no choice but to take your time. Risotto also must be served immediately in order to maintain the best flavor and texture of the dish. I love risotto with asparagus, shrimp, chicken or Italian sausage with tomatoes. But my absolute favorite that I make on a regular basis is this Wild Mushroom Risotto.
2 shallots, chopped 2 cloves of garlic, finely chopped 1 Tbls of extra virgin olive oil 2 Tbls of butter 6 white button mushrooms, sliced 6 porcini mushrooms, sliced 6 baby portabella mushrooms, sliced 6 medium size oyster mushrooms, sliced 6 shiitake mushrooms, stems removed and sliced 1 tsp of fresh thyme, chopped 1 cup of Arborio rice 1 cup of white wine 5 cups of chicken or vegetable stock 1/2 tsp of salt 1/2 tsp of fresh ground black pepper 1 cup of fresh grated Parmigiano-Reggiano cheese 1/4 cup of fresh Italian flat leaf parsley, chopped Truffle oil (optional)
Clean the fresh mushrooms with a damp cloth before slicing. Soak any dried mushrooms in warm water for around 15 minutes. Place the 5 cups of stock in a medium size pot and bring it to a simmer. In a heavy bottom pot, sauté the shallots and garlic in the olive oil and butter for 2 minutes. Add all the mushrooms and the thyme and sauté for another 2 to 3 minutes. Stir in the rice and cook for about 2 more minutes. Add the white wine an stir until most of the liquid is absorbed by the rice. Add the stock one cup at a time stirring until each cup is absorbed by the rice. Season with salt and pepper. Turn off the heat and stir in the Parmesan cheese. Serve garnished with parsley and drizzled with truffle oil.
Serves 4 people
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