Wild Mushrooms Risotto
Servings: 4 people
Ingredients
- 10 (315 gr) medium-large shiitake mushrooms
- 1 cup (60 ml) Extra Virgin Olive Oil
- 3 large garlic cloves, sliced
- 1 tbsp fresh thyme leaves
- 4 tbsp (60 gr) unsalted butter
- 1 cup (60 gr) chopped onion
- 1 cup (250 gr) Vialone Nano or Arborio rice
- 5 cups (1.25 L) vegetable stock
- 1/3 cup (80 ml) dry white wine
- Salt to taste
- Freshly ground pepper to taste
- Freshly grated parmesan cheese
Instructions
- Remove and discard the stems from the mushrooms.
- Slice the mushrooms.
- Heat the oil in a large, heavy skillet, add the mushrooms and garlic and sauté over high heat about 5 minutes, to sear the mushrooms.
- Stir in the rice.
- Cook, stirring, about 5 minutes until the rice is well coated with the butter and begins to whiten.
- Have the stock barely simmering in another saucepan.
- Add the wine to the rice, stir, then add 2 ladles of the hot stock.
- Cook 3 minutes.
- Stir in the mushrooms.
- Continue adding stock, a couple of ladles at a time, stirring and adding more as the stock is absorbed by the rice.
- Regulate the heat so the rice and stock cook at a steady simmer.
- After about 15 minutes, the rice should have swelled and become somewhat tender but still a bit hard in the middle.
- Continue adding stock for another few minutes, as needed until the rice is plump, offers only the slightest resistance to the bite, and there is just enough thickened, creamy, sauce-like broth to moisten the rice.
- Stir in the remaining tablespoon of butter, season with salt and pepper, and serve with Parmesan cheese on the side.