Best Recipe: Wild mushroom risotto

Let's enjoy cooking !!

Serves 4-6

In our world of whirlwind everything, where time is what we posses the least of, the only thing in my mind is the quiet comfort of well prepared food.

Risotto is a comfort food that takes 20 minutes of time, but not a lot of effort, just constant stirring.  Keep your pantry stocked with Arborio rice, a packet of wild mushrooms, chicken stock in your fridge, and a nice chunk of Parmesan cheese.

Ingredients

½ medium yellow onion, diced fine

3 tablespoons unsalted butter

1 ½ cups Arborio rice, preferably “ canaroli”

½ cup dry white wine

5-6 cups chicken or vegetable or beef stock (keep it hot in the pot)

½ cup dry wild mushrooms, soaked in 2 cups of hot water, squeezed of

most of their liquid and chopped

½ cup freshly grated parmesan cheese

2 tablespoons unsalted butter

drizzle of truflle oil, (optional)

Directions

1. Place the onion and the butter in a heavy bottomed pot, with the heat on medium

cook the onion until it is soft but not brown.

2. Add the rice to the pot and cook the rice until it becomes translucent, this will take

about 3-5 minutes.  Once the rice is translucent, add the wine all at once.  Stir the rice

until the wine is absorbed into the rice.

3. Begin adding the hot chicken stock a cup at a time, stirring all the while. Continue to

stir the rice until the stock is absorbed.  Once the stock is absorbed, add another cup and

proceed to stir in the same manner until the stock is absorbed again.

When you are about ½ way through the stock, add in the chopped mushrooms.

Continue with adding the stock and stirring until the rice is cooked to your liking.

It should be cooked al dente, still firm but not mushy.

4. To finish the dish, season with sea salt, freshly ground pepper, the remaining

butter and parmesan cheese.

5. Just before serving the risotto, lightly drizzle truffle oil over the top, it makes this

dish truly heavenly.  You will fight for seconds!!!