by Amanda Mcgoldrick

Created on: November 07, 2008   Last Updated: January 26, 2010

Wild Mushroom Risotto

Decadent and creamy, Risotto is one of the most common ways of preparing rice in Italy. It's also a rich and delicate alternative to pasta, filling enough for a main dish and when prepared correctly, bursting with flavor.

Originating in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto where rice paddies are plentiful. Although variations are now common across the globe, traditional Italian cooking denotes that in order to call your rice masterpiece risotto, it must follow a specific slow-cooked preparation resulting in a sticky, hearty side-dish of Heaven.

Risotto can be a little tricky to master at first, simply because the timing and stirring are critical. However, with a little practice it can become your new mid-week staple and an impressive addition to your entertaining repertoire.

The rice is the most critical piece of the risotto craft. Select a high-starch, medium grain rice variety such as Arborio and Vialone Nano. Long grain rice simply will not work since it will not stick as it cooks.

You'll also need:

6 cups chicken broth
3 tablespoons extra virgin olive oil
1 pound white mushrooms, thinly sliced
1 pound Portobello mushrooms, thinly sliced
2 shallots, diced
2 cloves garlic, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Warm the chicken broth over low heat in a small saucepan

In another medium saucepan, warm two tablespoons olive oil over medium-high heat. Stir in mushrooms, and cook for about three minutes, or until tender but not over cooked. Remove mushrooms and liquid, and set aside.

Add one tablespoon extra virgin olive oil to a skillet, and stir in the shallots and garlic. Cook for one minute until slightly tender.

Add rice and stir it for about two minutes until it is coated with the olive oil.

 When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Let stand for a minute until all flavors have been absorbed.

Serve with any number of dishes including chicken, halibut or Filet. Don't forget the Pinot Gregio!

Bon Apetito!

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