Wild Mushroom Risotto

Preparation

Step 1  In a sauce pan, bring the chicken broth or stock to a simmer and season well with salt and pepper.

Step 2  In a large sauce pan or skillet, heat 1 tbs of olive oil, season and cook the mushrooms while stirring often for about 3 minutes. Remove the mushrooms from the pan and set aside.

Step 3  Add the shallots or onions and garlic to the heated pan or skillet, a pinch of sage or thyme, and cook for 3 minutes while stirring often.

Step 4  Add 1 tbs of oil to the heated pan or skillet, add rice, and cook for about 2 minutes while stirring. When the rice begins to turn a light golden color, add the wine, and cook while stirring until the wine is absorbed. While stirring, use a ladel to add enough stock to cover the rice. Stir constantly until broth is absorbed, then add a ½ cup of broth to the rice, stir constantly until that broth is absorbed, and repeat until most of the broth has been absorbed, about 15 to 20 minutes. The rice should be cooked al dente, tender yet chewy.

Step 5  When adding your last cup of broth to the rice, stir in parsley, parmesan, and mushrooms.

Step 6  Remove from heat, add butter, and season with salt and pepper to taste. Serve while hot in a soup bowl or on a plate.