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One of my top 10 to 15 dishes. Great with wild mushrooms.
Mushroom mixture
Saute 1/2 an onion and 1 clove garlic in 2 T butter + 1 T EVOO till soft.
Add 10 to 16 oz of fresh mushrooms. I use 1/2 Chantrelles and 1/2 baby bellas. Saute until browned.
Add dried thyme, dried rosemary, and fresh chopped parsley to taste.
Add 1/2 cup dry white wine and cook on high till wine is absorbed.
Season with salt and pepper and set aside.
Rice
**preheat to a high simmer about 8 cups of turkey, chicken, or duck stock**
Saute 1/2 onion in 2 T butter till soft.
Add 1 cup dry white wine and cook over high heat until reduced by half.
Add 2 cups Arborio rice, 1 t salt and 1/4 t pepper. Stir.
Immediately add 2 cups of of the preheated stock.
Cook risotto by the normal technique, keeping the rice at a simmer, stirring constantly, and adding stock one ladle at a time as needed to keep a slurry consistency. This goes on for about 20 minutes. The rice is done when it is al dente.
Stir in the mushroom mixture. Stir in 3/4 cup of your very best fresh-grated Parmesan cheese. Serve with more cheese on top and fresh ground pepper.
So, so good.
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