Villa de Esta Risotto
- 1 large shllot
- 4 tbsp olive oil
- 2 cups white wine
- 6 cups chicken stock
- 1 tbsp butter
- 1 small onion
- 2 cups arborio or carnaroli rice
- 1 tsp fresh rosemary mixed with 2 tbsp butter
- 3 tbsp parmeson cheese
- optional--8 oz shitaki mushrooms
Saute shallots and mushrooms in olive oil, add 1 cup wine and reduce. Seaason with s & p
Bring stock to simmer in saucepan
Melt butter and olive oil, saute onion until translucent. Add rice and coat all grains with oil. Add remaining cup of wine and absorb.
Add stock 1 cup at a time until rice is just tender znd still creamy.
Add mushrooms and shallots to rice. Remove from heat and add rosemary butter, 3 tbsp olive oil, and parmesan cheese and s & p to taste.
Let rest a minute and serve