Wild Mushroom Risotto

Risotto Al Funghi

Cooking With Nick Stellino
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Ingredients:

1 1/2 quarts Chicken Stock
2 tablespoons butter
2 tablspoons olive oil
1 onion, preferably white, finely chopped
3 garlic cloves, chopped
1/4 cup fresh of fresh-frozen porcini mushrooms, thinly sliced, or 1/2 ounce dried, broken into small pieces
1/2 cup fresh crimini or portobello mushrooms, thinly sliced
1/2 fresh shiitake mushrooms, stems removed, thinly sliced
1 1/2 cups white wine
3 cups arborio rice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream (optional)
3 tablespoons butter (optional)
5 tablespoons grated Parmigiano Regglano cheese

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Serves 4 to 6
Printable Version
In a covered 2-quart stockpot, bring the stock to a boil then reduce the heat to low and simmer.
In a 4-quart saucepan set on medium heat, cook the 2 tablesppons of the butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook 2 minutes. Reduce the heat to low, add the garlic, stir well and cook 4 minutes. Raise the heat to medium-high, add the mushrooms and 1 tablespoon of the parsley and cook for 3 minutes, stirring to prevent sticking. Add the wine and deglaze the saucepan. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir continuously until all of the wine has evaporated, about 2 minutes.
Add 3 cups of the simmering stock and bring to a boil, stirring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let it cook 15 minutes undisturbed.
Stir the risotto. Don’t worry if it is dry. Raise the heat to medium and add 1/2 cup of remaining simmering stick, stirring until it's all incorporated. Continue adding the simmering stick 1/2 cup at a time and stirring until the risotto is cooked. This process will take about 5-8 minutes. Taste the rice with each addition of stock. It is perfectly cooked when tender to the bite. Don't worry if there is additional stock left.
Turn off the heat, add the optional cream and butter if you wish, the of the parsley , the cheese and 1/2 cup of remaining simmering stock. Mix well and let rest for about 3 minutes.
Serve in deep pasta bowls making sure you give yourself the bisggest helping-after all, you did all this cooking and deserve it. On the other hand, if you want to impress somebody, give him or her the biggest helping. Be aware that such acts of generosity are often short lived and you'll soon go back to giving yourself the biggest helping.
Chef's tip:
In case you can't find fresh porcini mushrooms, you can use dried-about 1/2 to 3/4 ounce. Soften them in 2 cups of hot stock for about 20 minutes. Chop them up and add them to the other mushroons. Strain the leftover soaking stock into the risotto as part of the intial 3 cups of liquid.
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