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Wild Mushroom Risotto
Ingredients
| * | 4 tbls. unsalted butter |
| * | 1 tbls. olive oil |
| * | 1 small white onion, finely chopped |
| * | 2 cloves garlic, finely chopped |
| * | 8 oz. wild mushrooms, such as portobello, cremini or shiitake, cut into small chunks |
| * | 1 tbls. mixed fresh herbs, such as parsley, tarragon or thyme, chopped |
| * | 1 1/2 cups risotto (Arborio) rice |
| * | 1/3 cup white wine |
| * | 4 cups chicken stock |
| * | 1 cup freshly grated Parmesan cheese |
| * | 2 tbls. heavy cream |
| * | Salt and pepper to taste |
| * | Fresh herbs for garnish |
Instructions
| 1 | Heat butter and oil in a heavy bottomed saucepan over medium heat. Add onion and cook 1-2 minutes, until soft but not browned. Add garlic, mushrooms and herbs and cook 3-4 minutes more. |
| 2 | Add rice to saucepan and stir to combine. Add white wine and stir continuously with a wooden spoon until the wine is absorbed. Add stock 1/2 cup at a time and stir until stock is absorbed. Continue to add remaining stock until liquid has been absorbed and rice is al dente, approximately 18-20 minutes. |
| 3 | Add Parmesan cheese, cream, salt and pepper and mix well. Remove from heat. Serve on warm plates and garnish with fresh herbs. |
Source
Chef Chris Ferrell, White Horse Tavern, Newport, RI