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Wild Mushroom Risotto

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By Chef Alan Kantor, Macallum House, Mendocino

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Vegetables

Servings:	6
Author Notes:	Chef Alan Kantor of the MacCallum House Inn and Restaurant in Mendocino, California created this recipe as part of the Mendocino County Wine and Mushroom Festival. In season, Chef Kantor likes to use fresh porcini mushrooms, but any balanced combination of mixed mushrooms can be used. The year 2000 marked the first Wine & Mushroom Fest and it was a rousing success. The November event is now planned annually. Click here to learn more about this gorgeous area of Northern California and their fabulous Food Festivals!
Ingredients:	5 cups duck or chicken stock 1 cup dried porcini mushrooms 6 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup finely minced onion 1/2 cup fresh shitake mushrooms, trimmed, brushed clean and sliced 1/2 cup fresh chanterelle mushrooms, trimmed, brushed clean and sliced 1/2 cup fresh cremini mushrooms, trimmed, brushed clean and sliced 2 cups arborio or calriso rice 6 ounces port salt and pepper to taste 1 cup grated dry Jack cheese sauteed fresh mushrooms and shaved dry Jack cheese for garnish
Instructions:	Bring the stock and porcini mushrooms to a simmer. Keep hot over a low burner. Melt the butter and oil in a heavy, medium-sized saucepan. Add the onion and sweat until soft, about 5 minutes over medium-high heat, stirring occasionally. Add sliced fresh mushrooms and sauté for about 2 minutes, stirring constantly. Add rice and cook, stirring, about 3 minutes, or until rice is coated with butter and oil and begins to look opaque. Reduce heat to low. Remove porcini from stock with a slotted spoon, discard any tough parts, and coarsely chop. Add chopped porcinis and port to the rice. Stir for one minute, then add 2 cups hot stock, stirring constantly until liquid is almost absorbed. Season as you go with salt and pepper. Continue adding stock, 1/2 cup at a time, as the liquid absorbs, stirring constantly. The rice is done when it is al dente, or firm in the center. This process about 18-25 minutes. Stir in the grated cheese just before serving. Garnish with sautéed fresh mushrooms and shaved dry Jack cheese. IMportANT TIP: In order to obtain best results, the stock added to risotto should always be hot before it is added.