Mushroom Risotto
Rachel
ingredients
- 5 to 6 C chicken stock
- 1 Tbl olive oil
- 2 Tbl unsalted butter
- 1/2 C finely chopped shallots
- 1 t minced garlic
- 12 oz assorted mushrooms, wiped clean and thinly sliced
- 2 C arborio rice
- 1 t chopped fresh thyme
- 1 C dry white wine
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 1/2 C heavy cream
- 1 C finely grated parmesan
- 2 t chopped fresh parsley leaves
- 1 to 2 t truffle oil, optional
- 4 oz prosciutto, thinly sliced and cut into chiffonade, garnish
directions
- 1
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- 2
In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- 3
Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- 4
Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
Source: EL
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