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 unlimited. My favorite thing to do with risotto is to dress it up with mushrooms, a little white wine, and some good Parmesan cheese.

Ingredients:

3 cups Arborio rice
6 tablespoons extra virgin olive oil
9-10 cups hot mushroom stock
1 cup white wine
1 pound White Clamshell mushrooms, cleaned, trimmed and chopped
1 pound Brown Clamshell mushrooms, cleaned, trimmed, and chopped
1/2 pound fresh Trumpet Royale mushrooms, cleaned, trimmed, and Chopped

Preparation:

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 last. 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.

Directions:
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
unlimited. My favorite thing to do with risotto is to dress it
up with mushrooms, a little white wine, and some good Parmesan
cheese.

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Wild Mushroom Risotto

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