White Risotto

Name: White Risotto
Ingredients: 6-8 large white mushrooms - sliced (about 4 cups); 1/2 cup dry white wine; 1/2 small onion - minced; 6 cups chicken stock or broth; 4 tablespoons olive oil; 1 1/2 cups Arborio rice; 2 tablespoons butter; 1/4 teaspoon salt; 4-5 grinds fresh ground pepper; 1 cup fresh grated parmesan cheese; 2 tablespoons white truffle oil; additional salt and pepper to taste

12 ingredients

1 steps

Ingredients

6-8 large white mushrooms - sliced (about 4 cups)
1/2 cup dry white wine
1/2 small onion - minced
6 cups chicken stock or broth
4 tablespoons olive oil
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 teaspoon salt
4-5 grinds fresh ground pepper
1 cup fresh grated parmesan cheese
2 tablespoons white truffle oil
additional salt and pepper to taste

Directions

1

["Heat stock to just below boiling. Keep on heat at a simmer.", "Put 2 tablespoons olive oil in a heavy bottomed saucepan, add onions and saute over medium heat until translucent. Remove onions from pan; add additional 2 tablespoons olive oil and 2 tablespoons butter, turn heat up to medium high and place sliced mushrooms, 1/4 teaspoon salt and a 4-5 grinds black pepper in pan. Cook on medium high heat, letting mushrooms sear on each side in as even a layer as possible, stirring as little as possible until a golden mahogany in color. (You want to cook the mushrooms over the highest heat possible without burning them, until dark but not burned - caramelized.)", "Turn heat down a bit, add rice and saute until entirely coated (about one minute). Add white wine and saute and stir until wine is completely absorbed. Add enough hot broth to cover rice and stir and saute until wine is absorbed. Continue to add hot broth 1/2 cup at a time, stirring each time until broth is completely absorbed (keep rice mixture at a very low, slow boil). Continue this 1/2 cup adding of broth and stirring constantly technique until all broth is absorbed and rice is \"al dente\"" (about 16-18 mins.)""