Mushroom Risotto

Makes 2-4

Barbara Shaurette

ingredients

7-8 cups vegetable broth
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, finely chopped or minced
3 cups mushrooms, sliced or coarsely chopped (cremini, shitake, or porcini, even portobello is fine)
1/4 cup sun-dried tomatoes, reconstituted in hot water and chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon truffle oil
2 cups Arborio rice
1/2 cup dry white wine
2 teaspoons French-cured black olives, finely chopped
fresh flat-leaf parsley, chopped for garnish
salt and freshly ground black pepper, to taste

1
Heat the vegetable broth in a medium saucepan, and keep it warm on the stove.
2
Meanwhile, heat the olive oil in a deep, large saute pan and saute the onion, garlic, and mushrooms until golden brown, about 5-7 minutes. Add the fresh herbs and sun-dried tomatoes. Stir to combine, then add a drizzle of the truffle oil. about a tablespoon. Stir to coat the mushrooms.
3
Add the rice and stir for a few moments. Add the white wine, and stir as the alcohol evaporates, about 1-2 minutes.
4
Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks, the risotto will start to thicken.
5
Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). After about 20-25 minutes, it should be creamy.
6
Top with chopped olives, chopped parsley, and another drizzle of truffle oil, and serve right away in shallow bowls.