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Serves
Makes 4 servings
Ingredients
- 6 to 8 cups chicken stock
- Boiling water, as needed
- 1 tablespoon olive oil
- ½ stick (¼ cup) unsalted butter, divided
- ¼ pound fresh wild mushrooms (porcini, chanterelles or hedgehogs) trimmed and chopped into ½-inch pieces
- ⅓ cup (about 2 medium) finely chopped shallots
- 2 cups (about 14 ounces) Arborio or Carnaroli rice
- ¼ to ½ teaspoon white truffle oil, or to taste
- ¾ cup (1½ ounces) grated Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh chives
Procedure
Pour the chicken stock into a large saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover and keep hot.
Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.
In another large saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.
Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed. Add the remaining stock ½-cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes. Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time.
The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt and white pepper. Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, truffle oil to taste, and Parmigiano-Reggiano cheese. If risotto is thick, use any leftover stock to thin as needed. To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.
Serves
Makes 4 servings
Ingredients
- 6 to 8 cups chicken stock
- Boiling water, as needed
- 1 tablespoon olive oil
- ½ stick (¼ cup) unsalted butter, divided
- ¼ pound fresh wild mushrooms (porcini, chanterelles or hedgehogs) trimmed and chopped into ½-inch pieces
- ⅓ cup (about 2 medium) finely chopped shallots
- 2 cups (about 14 ounces) Arborio or Carnaroli rice
- ¼ to ½ teaspoon white truffle oil, or to taste
- ¾ cup (1½ ounces) grated Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh chives
Procedure
Pour the chicken stock into a large saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover and keep hot.
Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.
In another large saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.
Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed. Add the remaining stock ½-cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes. Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time.
The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt and white pepper. Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, truffle oil to taste, and Parmigiano-Reggiano cheese. If risotto is thick, use any leftover stock to thin as needed. To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.
