Recipes

Wild Mushroom Risotto

Serves 6

5 to 6 c. (1.25 to 1.5 L)  broth (chicken, beef or vegetable)
3 tbsp. (45 ml)  butter
2 tbsp. (25 ml)  olive oil
1  medium cooking onion, finely diced
2 c. (500 ml)  Italian Carnaroli or Arborio rice
½ c. (125 ml)  dry white wine                                                         
¾ lb. ( 375 g)  assorted specialty mushrooms (shiitake, oyster, crimini, porcini*, etc.) freshly ground black pepper
1 c. (250 ml)  freshly grated parmigianno-reggiano cheese
truffle oil

1. In a medium saucepan, bring broth to a simmer.
2. In a broad, heavy-bottomed saucepan, place half of the butter and half of the oil over medium heat. Add the onions and cook until soft.
3. Add the rice. Increase the heat and sauté about two minutes, stirring until the grains are coated.
4. Reduce the heat and add the wine. Cook, stirring, until the wine has been absorbed.
5. Add a ladleful of the hot broth, continuing to stir. When it is absorbed into the rice, add another ladleful of the hot broth, continuing to stir. Repeat.
6. In a skillet heat the remaining olive oil and butter. Saute the mushrooms until tender. Set aside.
7. About 20 minutes into the cooking time, test the rice. It should still be quite firm to the bite and the mixture very creamy. Add mushrooms to the risotto.
8. Add remaining broth as necessary.
9. When the rice is cooked (but still has a slight firmness), stir in freshly cracked black pepper and the freshly grated cheese. Drizzle with truffle oil.
10. Serve immediately.
 
*If you use porcini mushrooms, buy one small package and soak the mushrooms in 1 c. (250 ml) hot water for 20 to 30 minutes. Remove mushrooms from liquid, squeezing out as much liquid as possible. Strain the liquids through cheesecloth and add to the stock. Chop the mushrooms finely.

Options:
Add 2 c. (500 ml) of blanched asparagus pieces in Step 8.