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Mushroom Risotto

Ingredients

  • 8-9 cups chicken stock (use better than bouillion not chicken for veggie)
  • 1/2 oz (15g) dried porcinio mushrooms
  • 1/2 cup olive oil
  • 4-6 cloves garlic, minced
  • 1/2 lb assorted fresh wild mushrooms, thinly sliced
  • 1/2 lb fresh white mushrooms, thinly sliced
  • 1/4 cup minced fresh flat leaf (itlian parsley)
  • 2 tsp minced fresh thyme
  • 3 cups arborio rice
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • salt and freshly ground pepper

Directions

in a saucepan, bring the stock to a simmer. Remove from the heat and add the dried porcini Soak for 20 minutes, Drain the mushrooms through a sieve lined with a double laver of cheesecloth, gently pressing against the mushrooms to force out the stock and reserving the stock. Return the stock to the saucepan and bring to a simmer over medium heat. Maintain at a gentle simmer over low heat. Chop the porcini and set aside.

In a large heavy saucepan heat the olive oll over mediums heat. Add the garlic and saute until softened, about 2 minutes. Add all the fresh mushrooms and cook until softened, about 5 minutes. Add the choosed porcini. parsley thyme, and ½ cup of the simmering stock and cook until thickened, about 5 minutes. Using a slotted spoon, transter the mushrooms to a bowl and set aside.

Add the rice to the same pan and sur over medium heat until each grain is translucent with a white dot in the center, about 3 minutes Add the wine and struntates compleen absorbed.

Add the simmering stock a ladleful at a me, surming frequently alter each acantion. wait and de sock is amosecomDietely absorbed but the rice is never dry on top before adding the next ladleful. Reserve ¼ cup stock to add at the end.

When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the mushroom mixture and a ladleful of stock. Cook, stirring occasionally, until the mushrooms are heated through and the rice is al dente. 2-3 minutes longer. Remove from the heat and stir in the butter and reserved 1/2 cup stock. Season to laste witn salt and pepper and serve at once.

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