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Wild Mushroom Risotto
Ingredients
6 cups vegetable stock
Cooking Instructions
Place the vegetable stock in a medium pot.
Bring to a simmer, cover and keep simmering while you prepare the risotto.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil over medium-high heat in a large pot.
Add the mushrooms and cook, stirring occasionally, until browned and any liquid given off by the mushrooms has evaporated (about 5 minutes.)
Season with salt and pepper as the mushrooms are cooking.
When cooked, stir in the parsley and then transfer the cooked mushrooms to a bowl.
Chop about half of the mushrooms.
Add the shallots, 1 tablespoon of the butter and the remaining tablespoon of olive oil the same pot.
Cook the shallots over medium heat, stirring often, until softened (3 to 5 minutes.)
Add the rice and cook the rice in the oil for about 2 minutes, stirring to coat it evenly with the oil (do not let the rice brown.)
Add the white wine and chopped mushrooms and cook, stirring constantly, until the wine is almost completely absorbed.
Using a measuring cup, measure out approximately 1/2 cup of the simmering stock and add it to the rice.
As with the wine before, stir constantly while the rice is absorbing the stock.
When the stock is nearly absorbed, measure out another 1/2 cup of stock, add it to the rice, and repeat the steps as before.
Continue this process until all of the stock has been used or until the rice is creamy and cooked through (15 to 20 minutes.)
Remove from heat and stir in the remaining tablespoon of butter, the remaining mushrooms and the parmesan cheese.
Serve the risotto garnished with a sprinkling of additional chopped parsley if desired.
Makes 4 servings
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