Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Ingredients: 1-2 finely chopped shallots (or onion); 2 cloves finely chopped garlic; 1 stick butter unsalted; 1 wedge picano Romano cheese; 1 package dried morel mushrooms (you can also substitute any fresh mushroom); 1 cluster oyster mushrooms fresh; 2 good handfuls of shiitake mushrooms fresh; (if you don't use morel) Fresh Chantrelle, crimini, or portabella mushrooms; 8 cups chicken stock; 2-3 cups arborio rice; 1 cup (app) white wine; 1tbsp White truffle oil; 1 stock pot; 1 heavy pan that distributes heat evenly

14 ingredients

1 steps

Ingredients

1-2 finely chopped shallots (or onion)
2 cloves finely chopped garlic
1 stick butter unsalted
1 wedge picano Romano cheese
1 package dried morel mushrooms (you can also substitute any fresh mushroom)
1 cluster oyster mushrooms fresh
2 good handfuls of shiitake mushrooms fresh
(if you don't use morel) Fresh Chantrelle, crimini, or portabella mushrooms
8 cups chicken stock
2-3 cups arborio rice
1 cup (app) white wine
1tbsp White truffle oil
1 stock pot
1 heavy pan that distributes heat evenly

Directions

1

{"0":"Cut up aromatics finely (onion, garlic, and\/or shallots. Usually an onion type and a garlic type) saute in butter and olive oil (app 1 tbsp of each) over med-high heat. After aromatics are translucent, add mushrooms. Sautee until mushrooms are soft and the aromatics are translucent, not browned.","2":"In another pot, simmer stock. You can't use cold liquid stock with risotto. If you're using dry mushrooms, reconstitute in hot water for 30 mins before cooking. SAVE WATER from this and incorporate into stock. Do not allow sediment into stock, sift with cheese cloth.","4":"Add in 2 (adjustable)cups of rice. Toast rice until pearly (semi translucent on outside, white in middle), but not browned, about 3 mins. 1\/2 (adjustable) cup wine stir to deglaze pan and simmer until all liquid is gone, about 1 minute. Try to at least partially cover rice with wine. After absorbed add stock one cup at a time. It's important to let the rice absorb the liquid before adding more. Stir and simmer until rice is firm to the bite, continuing to add stock if necessary. I used about 8 cups. At the end add almost (use the left over stick from your sautee) stick unsalted butter and a good deal of picano Romano cheese (almost whole wedge), to taste. Do not add too much cheese or it may over salt the dish. Season to taste at this time as it is done.","6":"Add 1 tablespoon (adjustable) white truffle oil.","8":"Important to keep stirring throughout cooking to keep rice from sticking to pan."}