Mushroom Risotto

Mushroom Risotto
Mushroom Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 to 6

    cups chicken stock, recipe follows, or canned low-sodium chicken broth

  • 1

    tablespoon olive oil

  • 2

    tablespoons unsalted butter

  • 1/2

    cup finely chopped shallots

  • 1

    teaspoon minced garlic

  • 12

    ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired

  • 2

    cups arborio rice

  • 1

    teaspoon chopped fresh thyme

  • 1

    cup dry white wine

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/2

    cup heavy cream

  • 1

    cup finely grated Parmesan

  • 2

    teaspoons chopped fresh parsley leaves

  • 1 to 2

    teaspoons truffle oil, optional

  • 4

    ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnis

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot. In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well. Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste. Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham

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