Mushroom Risotto

By Jaymers

Ingredients

• 2 cups flavorful mushrooms (i.e. baby bell) cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup dry white wine
• splash milk
• 7 cups vegetable stock
• 1 Tbsp olive oil
• 1/3 cup of peeled and minced shallots
• 1/3 cup of green onions
• 1 3/4 cups arborio rice
• Salt and freshly ground black pepper

Preparation

Step 1

1. Sauté mushrooms in a small amount of oil, about 5 minutes. Add white wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add milk, and simmer 5 minutes. Remove skillet from heat and set aside.

2. Bring stock to a simmer in a saucepan.

3. In a deep, heavy, medium sized saucepan, heat oil and butter if desired on medium low. Add shallots and cook until soft, about 3 minutes.

4. Add rice and stir to coat with butter and oil. Add juice from the mushrooms and let it absorb completely.

5. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

6. Stir in the mushroom mixture and the green onions.

7. Season to taste with salt and pepper and serve.