Serves 4-6
The creamy texture of risotto comes from the arborio rice and the frequent stirring. It requires close, if not constant, attention, but is well worth the effort. Set the table, make a salad, but don't leave the kitchen while making this dish. And have your diners ready; as the Italians say, Don't let the risotto wait for you at the doorstep.
Mushrooms
1 pound assorted mushrooms, such as crimini, shitake or white button, sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For Rice
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 shallots, chopped
2 cups arborio rice
1 cup dry wine, red or white
6 cups chicken stock (if canned, choose low sodium)
3 tablespoons butter
1/2 cup grated parmesean cheese
salt and pepper to taste
2 teaspoons white truffle oil (optional)
In a medium sauce pan, bring chicken stock to a low simmer. This will be slowly added to the rice as it cooks. Turn off heat and keep warm if stock begins to reduce.
Meanwhile, in a dutch oven, heat olive oil. Add mushrooms, salt and pepper; cook until soft and lightly browned, about 5 minutes. Remove from pan, set aside
Heat remaining 2 tablespoons olive oil, add onions and shallots, cook until translucent, about 3 minutes. Add rice and cook over medium high heat, stirring frequently to „toast‰ the grains until slightly golden, about 4 minutes.
Add 1 cup of wine, turn up heat, stir and boil down quickly. When rice is almost dry, ladle in enough stock to cover. Lower heat to simmer and stir frequently until rice is almost dry again, about 3 minutes.
Add the mushroom mixture and more stock to cover and stir, reduce down until rice is almost dry. You will repeat this process until the rice is done, about 15 minutes. When finished, the rice will have doubled in size and be „al dente‰ to taste.
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