Wild Mushroom Risotto
There are as many recipes for risotto as there are stars in the
sky. Well, alright. Maybe not quite that many. But it does seem
as if the possibilities offered by risotto are practically
Be creative and use any other mushroom combinations that are available to you.
Sauté the rice in 2 tablespoons of olive oil for 2 or 3 minutes. Very gradually, add the hot mushroom stock, about 1 cup at a time, stirring after each addition. Do not add the next cup of stock until the previous cup has been absorbed into the rice.
Add the white wine and stir until the wine is absorbed. Cover and remove from heat.
While the rice is cooking, sauté the mushrooms in 4 tablespoons of olive oil.
When soft, add the mushrooms and the grated Parmesan cheese to the cooked rice. Serve immediately.