How to Italian Mushroom Risotto

Want to make amazing authentic mushroom risotto? I have the recipe for you. It comes straight from Milan with hidden secrets for true risotto!

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 Garlic Cloves
• 5 Fresh
• Shi-take Mushrooms
• 1 Bunch of Oyster Mushrooms
• 6-10 Chanterelle Mushrooms
• 1 Teaspoon of fresh Thyme
• 3/4 cup Olive Oil
• 2 Shallots finely chopped
• 2 Cups of Italian Short Grain Rice (Arborio)
• 10 cups Chicken Stock
• 3 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1/2 Cup White Wine
• 1/2 cup Parmesan

1. Chop the garlic and sauté with 1 tablespoon Olive Oil until slightly browned. Add the thyme and the chopped mushrooms and cook, adding more oil if necessary. Sauté until mushrooms are soft, about 3 minutes. Put aside to cool.
2. Heat the stock to boiling and maintain hot.
3. In another large sauce pan, cook the shallots with 1 tablespoon of butter and 1/2 cup of olive oil. Add the rice and toast. Deglaze with the white wine and reduce. Add the stock, one ladle at a time. (4oz) Stirring constantly, adding more stock when completely absorbed. Continue this process unit the rice has achieved the desired done ness. (which is a bit al dente) It takes about 20 minutes. Add the pre-cooked mushrooms.
4. Remove from the heat and add 2 tablespoons butter and parmesan and mix deliberately and forcefully. Season with salt and pepper and serve immediately! Buon Appetito!

Tips & Warnings

• Make sure you are ALWAYS stirring during the chicken stock process. The rice will stick together and will not get the right consistency.
• This dish is also pared great with a nice Red Wine!