Wild Mushroom Risotto
- 31‚ĀĄ2 cups chicken or vegetable stock or¬†broth (or water)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1‚ĀĄ2 onion, finely chopped
- 1 cup assorted wild mushrooms (try¬†chanterelle, black trumpet, porcini,¬†portobello, shiitake, or domestic¬†mushrooms‚ÄĒsoak 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‚ĀĄ4 cup dry white wine
- 1‚ĀĄ2 cup finely grated Parmesan cheese
- Salt and pepper to taste
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, saut√©ing 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‚ĀĄ2 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.