April 17, 2017 | REX HILL
INGREDIENTS
7 cups mushroom or chicken stock
2 Tbsp olive oil
1 large shallot, minced
1 1/2 cups Arborio rice
1 lb. wild mushrooms (about 1/2 lb. shitake, remaining 1/2 lbs. any mix of maitake, chantrelle, morel or any seasonal wild mushroom), cleaned and torn into bite-size pieces
1/2 cup dry white wine (Chardonnay works well)
3 Tbsp butter
1 cup grated Parmesan cheese
Salt & ppepper to taste
1 sprig thyme or savory
DIRECTIONS
1. Bring stock to a simmer and keep warm.
2. Heat the oil in a heavy-bottoed saucepan and add shallots, stirring to cook until translucent. Add mushrooms, along with a pinch of salt and pepper, and sauté for about 5 minutes.
3. Add rice and thyme and stir frequently until it starts to smell slightly toasted, about 2 minutes. Add wine and stir until wine is cooked away. Add about 2 cups of the hot stock (enough to cover the rice) and stir until liquid is almost completely absorbed. Continue adding the stock in about a half cup at a time, cooking until the stock is absorbed each time, until the rice becomes tender but not falling apart. You should have about a half cup of warm stock left. Remove the sprig of thyme or savory.
4. Stir in butter and half of the parmesan. Add salt and pepper to taste. If the risotto is very thick, add in the remaining warm stock. Serve topped with the remaining parmesan and a glass of the 2014 REX HILL Willamette Valley Pinot Noir.
