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
- Truffle Oil (optional)
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Step 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.
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Step 2
Heat the stock to boiling and maintain hot.
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Step 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.
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Step 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!
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Step 5
Add a teaspoon of truffle oil top of the risotto after you have portioned it on to the plates. It adds a unique flavor to the Risotto that will bring you back to Milan!
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Step 6
Buon Appetito!
