Wild Mushroom Risotto
What could warm up your heart and soul more than a creamy, perfectly seasoned risotto? Unlike most rices, this northern Italian dish cries out to be stirred while it is cooking, consequently producing a creamy textured rice. You must use Arborio rice in the making of risotto. It can be found at good food stores everywhere.
9-10 cups chicken stock
4 tbsp. unsalted butter
1 medium yellow onion, diced fine
1 celery rib, diced fine
3 cups Arborio rice
1 cup white wine
2 cup mixed wild mushrooms, pan fried until the moisture is gone
sea salt to taste
fresh ground pepper to taste
1/3 cup fresh grated parmesan cheese
1/2 cup cubed gorgonzola cheese (optional)
2 tbsp. unsalted butter to finish
1. Heat the stock to just under the boiling point. Keep on a simmer.
2. In a large pot sweat the onions and celery together with the 4 tbsp. of butter until just soft. Add the rice and cook while stirring until the grains turn opaque in colour. Add the wine all at once and stir until the wine is absorbed into the rice.
3. Begin adding the chicken stock, 1 cup at a time, stirring after each addition and continuing to stir until the stock is absorbed into the rice. You will continue to do this 1 cup at a time until the rice is cooked through, about 20 minutes. While you are adding stock and stirring, saute the mushrooms in a bit of butter and sea salt, cook until all the moisture is cooked away.
4. The rice will begin to thicken and become creamy. At this point taste for doneness, it should be cooked through but not mushy. Stir in the mushrooms, additional butter and parmesan cheese. Add the gorgonzola if desired. 5. Serve immediately.
Copyright © Caren McSherry 09/99