Wild Mushroom Risotto

Serves 2

This is out of the Bride & Groom cookbook which you may get for the wedding, but you will want it in your book of favorites! Phillip and I make this risotto on nights when we have plenty of time to enjoy cooking and are craving something rich. It is especially fun to snack on the parm reg. that is in the recipe with a good bottle of Sauvignon Blanc which is a must while you stir. Enjoy!

ingredients

3 1/2 cups Chicken Stock
2 1/2 tablespoons olive oil
1 small yellow onion, chopped
8 oz. shitake or cremini mushrooms, cleaned and sliced (if use shitakes, discard stems)
1 tablespoon chopped garlic
3/4 cup Arborio rice
1/2 dry white wine
1/4 cup, plus 2 tablespoons grated parmesan-reggiano cheese
1/2 teaspoon chopped fresh thyme
1 tablespoon unsalted butter
Kosher salt & Freshly ground black pepper
Truffle oil for drizzling (optional)
1 tablespoon chopped fresh chives

directions

1
Bring the stock to a simmer in a small saucepan over medium-high heat. Reduce heat to low, cover, and keep the stock hot.
2
Heat the olive oil in a large heavy bottomed saucepan over medium-high heat. Add the onion and sauté, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly browned, about 8 minutes. Add the garlic and cook 2 minutes more. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until liquid is absorbed, 2-3 minutes. Add 3/4 cup of the hot stock, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot stock 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is tender and the risotto is creamy. The total cooking time is 20-25 minutes.
3
Stir in the 1/4 cup cheese, the thyme, and butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
4
Divide the risotto between 2 large bowls and drizzle with truffle, if desired. Sprinkle with the 2 tablespoons of cheese and the chives.

Source: Mary Graf