Wild Mushroom Risotto

By akselden

Ingredients

• 4 tbs. unsalted butter
• 4 tbs. olive oil
• 1 cup dried wild mushrooms re-hydrated in 3/4 cup warm stock and coarsely chopped (reserve liquid) or 1 cup sliced domestic mushrooms
• Salt and freshly ground pepper
• 2/3 cups shallots, minced
• 1 medium onion, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry sherry
• 2 cloves garlic, minced
• 5-6 cups heated stock, made from duck or beef demi-glace or use canned or homemade stock
• 1 cup spinach chopped
• 1/2 cup Asiago cheese

Preparation

Step 1

Heat 2 Tbs. butter and 2 tbs olive oil in small skillet, add re hydrated mushrooms and cook about 3 min. Season with salt and pepper. Reserve in a large saucer, heat remaining butter and oil. Add shallots and onion and saute over medium heat until translucent, about 5 min. Stir in rice and cook over medium heat until translucent. Stir in sherry and garlic and cook until all liquid is absorbed. Add reserved mushroom liquid and stock, one cup at a time while continuously stirring. Each cup must be absorbed before the next is added. With the final cup of stock, stir in spinach. Finished risotto should be firm to the bite, yet creamy. Remove from heat, stir in mushrooms and cheese. Season with salt and pepper. Serves 4.