Wild Mushroom Risotto
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Author:
The Old World Olive Co
Ingredients
- ½ to 1 tsp. Old World Olive Press White Truffle Oil
- 1 Tbsp. Old World Olive Press EVOO, any
- 6½ cups chicken stock
- ½ stick butter
- ¼ lb. dried Porcini mushrooms
- ¼ cup chopped shallots
- 1½ cups Arborio rice (10 oz.)
- 1½ oz. grated Parmesan cheese
- 1 tsp. fresh chives
- Salt and freshly ground black pepper to taste
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Directions
- Bring chicken stock to simmer in a four-quart pot.
- Heat oil in a heavy saucepan over medium heat until foam subsides.
- Sauté mushrooms, stirring occasionally, until browned liquid is evaporated.
- Season with salt and pepper, transfer to a bowl.
- Cook shallots in 2 Tbsp. butter in a saucepan over medium heat, stirring until softened.
- Add rice and cook, about one minute.
- Ladle in one cup of stock and simmer steadily until absorbed.
- Continue simmering and adding stock, about ½ cup at a time, stirring frequently to let each addition be absorbed before adding next.
- Cook until creamy looking, 16-18 min. Remove from heat and stir in remaining butter, mushrooms, truffle oil, cheese, chives and salt and pepper.
