Wild Mushroom Risotto
|Chicken stock/Canned low-sodium broth||5 1⁄2 Cup (88 tbs)|
|Unsalted butter||6 Tablespoon|
|Mixed wild mushroom||1⁄2 Pound, trimmed, sliced (Fresh, Such As Shiitake, Chanterelles, Porcini Or Oyster Mushrooms)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Onion||1 Small, minced|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Minced flat leaf parsley||1⁄2 Cup (8 tbs)|
|Asiago/Parmesan||2 Ounce, finely grated|
|Freshly ground pepper||To Taste|
1. In a medium saucepan, bring the stock to a simmer over moderate heat. Reduce the heat to very low and cover until ready to use.
2. In a large heavy saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the mushrooms and cook until wilted, about 3 minutes. Add the garlic and cook, tossing, for 1 minute. Transfer the mushrooms and garlic to a plate or bowl and set aside.
3. Reduce the heat to moderate. Add the remaining 3 tablespoons butter and the olive oil to the saucepan. When the butter is melted, add the onion and cook until softened, about 5 minutes. Add the rice and stir to coat well.
4. Increase the heat to moderately high. Add about 1/2 cup of the hot stock and stir constantly until the mixture comes to a simmer. Add 2 more cups of the hot stock, 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition, about 10 minutes.
5. Toss in the reserved mushrooms and garlic and the parsley. Continue adding the remaining stock, about 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition and the rice is tender, but still firm, and creamy but not soupy, 8 to 10 minutes longer.
6. Remove the risotto from the heat and stir in the cheese. Season to taste with salt and lots of pepper and serve at once.