MUSHROOM RISOTTO

By Lovetocook-3

Compliments of Lidia.

Ingredients

• 5 Tbls Olive Oil
• 1 Cup Onion minced
• 2 Tbls Shallots minced
• 12-16 oz mushrooms (any meaty ones, i.e. porcini, crimini, oyster, shiitake)
• 2 Cups Aborio Rice
• 1/2 Cup Dry White Wine
• 6 Cups (48 oz) hot Chicken Stock (low salt)
• 1/2 tsp salt
• 2 Tbls unsalted butter, cut into bits
• 1/2 Cup Freshly grated Parmigiano Reggiano or Loccatelli
• Fresh ground Pepper

Preparation

Step 1

In Large Pot, heat olive oil and sauté the onion and shallots until golden. Add mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat with oil. Add the wine, stir well and add ½ cup of hot chicken stock and the salt. Cook, stirring constantly until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente.
Remove from the heat, beat in the butter and cheese, season with pepper to taste and serve immediately.