Risotto is my most favorite “rice” dish ever and this one is absolutely the best.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl.
Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed.
Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make ( Don says not 19 and not 21….20.) Do not take any shortcuts or it won’t turn out.
This is amazing.
