Ingredients
5½cupschicken stock
2tbspextra virgin olive oil
1small onion
salt and freshly ground pepper
1½cupsarborio rice
½cupdry red wine
2tbspunsalted butter
1lbwild mushrooms,mixed
1shallot
½cupparmigiano reggiano
2tbspflat leaf parsley
Preparation
In a medium saucepan, bring chicken stock to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, for about 5 minutes, until softened.
Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed.
Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock, ½ cup at a time, stirring constantly, until nearly absorbed between additions.
Risotto is done when rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.
In a large skillet, melt the butter. Add mushrooms and shallot, season with salt and pepper, and cook over moderately high heat, stirring occasionally, for about 10 minutes, until softened and browned.
Scrape mushrooms into risotto and stir in cheese and parsley.
Serve immediately, and enjoy!
