Mushroom Risotto

Directions

1. 1
   In a medium saucepan, bring the stock to a simmer over medium heat.
2. 2
   Reduce the heat to very low to keep hot.
3. 3
   In a large heavy saucepan, heat the oil and melt the butter over medium-high heat.
4. 4
   Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
5. 5
   Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
6. 6
   Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
7. 7
   Stir in the thyme.
8. 8
   Add the wine and cook, stirring, until nearly all evaporated.
9. 9
   Add 3/4 cup of the stock, the salt, and pepper.
10. 10
    Cook, stirring constantly, until the stock is nearly all evaporated.
11. 11
    Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.
12. 12
    Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
13. 13
    Remove from the heat and adjust the seasoning, to taste.
14. 14
    If desired, stir in truffle oil to taste.
15. 15
    Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
16. 16
    1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
17. 17
    2 ribs celery, roughly chopped
18. 18
    1 large carrot, roughly chopped
19. 19
    1 large yellow onion, peeled and quartered
20. 20
    1 head garlic, cut in 1/2 horizontally
21. 21
    Mushroom stems, optional
22. 22
    1 leek, well rinsed and roughly chopped, optional
23. 23
    3 bay leaves
24. 24
    2 sprigs fresh thyme
25. 25
    Parsley stems
26. 26
    1 teaspoon salt
27. 27
    1/2 teaspoon black peppercorns
28. 28
    4 quarts water
29. 29
    In a large stockpot, combine all the ingredients and bring to a gentle boil.
30. 30
    Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
31. 31
    Remove from the heat and strain through a fine mesh strainer into a clean container.
32. 32
    (If necessary, strain again.)
33. 33
    Remove the meat from the bones and reserve for another use.
34. 34
    Discard the bones and vegetables.
35. 35
    Let the stock cool completely, and refrigerate overnight.
36. 36
    Skim any fat that forms on the surface.
37. 37
    Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
38. 38
    Yield: 2 1/2 to 3 quarts