Mushroom Risotto

Risotto is one of those dishes that is so easy to make but does take some time and constant attention. The key to a delicious and perfectly cooked risotto is constantly stirring the rice while it cooks. This takes 20-30 minutes.

You’ll need:

• 1½ cups arborio rice
• 1 qt chicken stock
• ½ cup white wine
• 1/2 cup of shallot chopped
• 4 tbs butter
• 1 tbs vegetable oil
• ¼ cup grated Parmesan cheese
• 1 tsp of salt
• 1.5 oz of dry shiitake mushrooms
• Mushroom water

Directions:

1. Put the mushrooms in a cup of warm water and let
   sit for 30 minutes.
2. Remove the mushrooms and reserve the water and wash well to remove grit then squeeze the water from them.
3. Slice and chop the mushrooms.
4. Strain the mushroom water through cheese cloth to remove all the grit.
5. Place the mushroom water and stock in a small saucepan and heat to a boil, reduce and let simmer.
6. Heat the oil and 1 Tbsp of the butter over medium
   heat in a heavy pot.
7. When the butter has melted, add the shallot and mushrooms and sauté for 4 minutes.
8. Add the rice to the pot and stir this all together coated the rice with the oil and melted butter.
9. Sauté for a couple minutes until there is a slight nutty aroma, do not allow the rice to burn, keep it
   moving
10. Add the wine and cook while stirring, until it is fully absorbed.
11. Add 1/2-3/4 cup or a big ladle of hot stock to the rice and stir non stop until the liquid is fully absorbed.
12. When the rice appears almost dry, add another 1/2-3/4 cup of stock and stir non stop until the liquid is fully absorbed.
13. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.
14. As the rice cooks and the stock is being absorbed you’ll see that the rice will take on a creamy consistency this is the rice releasing its natural starches.
15. After about 20 minutes the grains of rice should be tender but still firm when you bite them.
16. If you run out of stick and the rice is still crunch you can add hot water and finish cooking the rice. But this will probably not be necessary.
17. Turn off the heat and stir in the remaining 2 3 tbs butter, parmesan cheese and salt.
18. Taste and adjust salt if needed.
19. Risotto is always served immediately.

Daniel Mancini