WILD MUSHROOM RISOTTO
1 quart mushroom stock (see Basic Techniques)
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
6-8 ounces fresh wild mushrooms, cleaned, stems trimmed, sliced
2 tablespoons minced shallot
1 teaspoon minced garlic
1/3 cup white wine
1-1/3 cup arborio rice
2 tablespoons minced Italian parsley
1/4 cup freshly grated Parmesan or Pecorino Romano cheese
kosher salt and freshly ground white pepper to taste
Prepare mushroom stock and bring one quart to a simmer.
Melt 1 tablespoon butter with oil in a deep, heavy, skillet. Saute the mushrooms over medium high heat until they lightly brown. Remove and reserve them. Add remaining tablespoon of butter and saute shallot in hot fat until it begins to wilt. Stir in the garlic and continue stirring another minute. Deglaze the pan with wine and cook to down to a syrupy consistency.
Stir in the rice and half the mushrooms. Add 1 cup hot stock and half the parsley. Simmer rice over very low heat stirring as frequently as possible. When the moisture is absorbed, add another cup. Continue until the rice is tender and the consistency is creamy, about 20 minutes.
Off the heat fold in the remaining mushrooms, parsley and cheese. Taste and add salt and pepper to taste.
YIELD: 4 servings as first course or lunch entree
6-8 servings as a side dish