Wild Mushroom Risotto – 4 servings
6 ½ cups chicken stock
1 T. OLIVE MILL extra virgin olive oil
½ stick unsalted butter
¼ lb. OLIVE MILL dried porcini mushrooms, (rehydrated) and chopped
1/3 c. finely chopped shallots
1 ½ c. Arborio rice (10 oz.)
½ to 1 t. OLIVE MILL white truffle oil
1 ½ oz. grated Parmesan cheese
1 t. chopped fresh chives
Bring chicken stock to a simmer in a 4 quart pot and keep at bare simmer, covered. Heat oil with 1 T. butter in heavy saucepan over moderate heat until foan subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl. Cook shallots in 2 T. butter in same saucepan over moderate heat, stirring until softened. Add rice and cook, stirring about 1 minute. Ladle in 1 cup simmer stock and cook at a strong simmer, stirring until absorbed. Continue simmering and adding stock, about ½ cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy looking, 16-18 min. Remove from heat and stir in remaining butter, mushrooms, truffle oil to taste, cheese, chives and salt and pepper.
