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RECIPES

Wild Mushroom Risotto

Ingredients

• 2 cups, Arborio Rice (any short-grain rice works)
• 3-4 cups, vegetable stock
• 1/2 cup white wine
• 2 T. Butter
• 1 T. Olive oil
• ½ onion, minced
• 2 cloves of garlic, minced
• 1/4 cup, Parmesan cheese, shredded
• 1/4 cup Herbs, chopped fine (Parsley, Oregano, Thyme, Rosemary)
• 1/4 cup Hazelnuts, toasted then roughly chopped
• 1 cup mushrooms, cleaned and sliced

Directions

• Combine stock and wine in one pot. Heat over low, boiling is not necessary, the stock just needs to
be hot
• In another pot, heat oil
• Add onion, sweat
• When onions become translucent, add garlic
• Add rice immediately and stir until the grains become somewhat translucent
• Add enough liquid to cover the rice and stir
• Adjust heat so the mixture is boiling lightly (Stirring constantly is not necessary, but the occasional
stir lets you get an idea of how much liquid has been absorbed.)
• When most of the liquid is absorbed, add liquid to cover. (A good indicator is that the rice separates
when a spoon is pulled through.)
• Repeat these steps until the rice, when tasted, has a bit of texture left ("tooth" as it's called)
• Remove from the heat
• In a separate pan, heat a little oil
• Add the mushrooms and sauté for 2 to 3 minutes
• When the mushrooms are done, add the mushroom, as well the herbs and the cheese into the rice
• Finish with the butter and stir until it's incorporated
• Adjust seasoning with salt and pepper
• Plate and garnish with more herbs, cheese and the toasted hazelnuts

• Drizzle with a good olive oil

Wine Dine & Travel 2016 73