Wild Mushroom Risotto
- 31⁄2 cups chicken or vegetable stock or broth (or water)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1⁄2 onion, finely chopped
- 1 cup assorted wild mushrooms (try chanterelle, black trumpet, porcini, portobello, shiitake, or domestic mushrooms—soak any dried mushrooms in hot water for 15 minutes to rehydrate before using)
- 1 tablespoon minced garlic
- 1 cup Arborio rice
- 1 bay leaf
- 1⁄4 cup dry white wine
- 1⁄2 cup finely grated Parmesan cheese
- Salt and pepper to taste
Instructions:
Risotto is the ultimate comfort food, and this version is always popular. Flavored with rich, earthy wild mushrooms set against creamy, savory, tender rice, this so-called side dish might just eclipse anything you choose to call a main course.
- Put the stock in a large saucepan and heat on medium. Bring it to a simmer and keep it simmering.
- In a separate large saucepan or Dutch oven over medium heat, add 1 tablespoon of the butter and the olive oil. Add the onions and stir, sautéing until translucent, about 8 minutes. Add the mushrooms and cook, stirring, until their juices evaporate, about 5 minutes. Add the garlic and cook 2 more minutes.
- Add the rice and cook until it is coated with the oil, stirring constantly. Add the bay leaf and wine. Cook until all the wine has evaporated, about 10 minutes.
- Add the warm stock 1⁄2 cup at a time, stirring constantly until it is absorbed. Continue this process until all the stock is gone, adding just a little at a time and letting it slowly infuse the risotto. This should take about 30 minutes or so.
- Remove the risotto from the heat and add the remaining 1 tablespoon butter and the Parmesan. Taste and add salt and pepper. Remove the bay leaf and serve immediately.