Risotto con Funghi

By KDHarmon

Ingredients

• 2-1/2 C Arborio rice
• 1/2 C dry white wine
• 5 C chicken stock
• 1 shallot, diced
• 2 Tbl butter
• 2 Tbl olive oil
• 1/2 C mixture of mushrooms, chopped
• Parmigiano Reggiano
• touch of cream

Preparation

Step 1

Saute shallots in the olive oil and butter until translucent. Add rice and stir until all the rice is coated. Add wine and reduce. Add stock, 1/2 C at a time, mixing well between additions. just before you add the last 1/2 C stock, add mushrooms.

When risotto is finished, add a touch of cream and a healthy dose of cheese as well as a few drops of truffle flavored olive oil if desired.

With leftovers, form the risotto into flattened balls and fry in a little olive oil.