Recipes   Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

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Recipe for Wild Mushroom Risotto

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

Directions

  1. 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.
  2. 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.

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