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Risotto with Porcini Mushrooms




Source of Recipe


Internet


List of Ingredients




5 tablespoons olive oil
1 cup minced onion
2 tablespoons minced shallots
12 ounces fresh porcini mushroom, sliced
2 cups Arborio rice
½ cup dry white wine
6 ½ cups hot chicken or veal stock
½ teaspoons salt
2 tablespoons butter, cut into bits
½ cup freshly grated Parmigiano
Freshly ground pepper to taste


Recipe



In a medium casserole, heat the olive oil and saute the onion and shallots until golden. Add the mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt. Cook, stirring constantly, until all liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente. Remove from the heat, beat in butter and cheese, season with pepper to taste, and serve immediately.