¼ Cup White onion, finely diced
2 Tbls. Olive oil
¼ Cup White or red wine
1 Cup Arborio rice
3 Cups Vegetable, chicken, mushroom or beef stock
¼ Cup Butter
¼ Cup Cheese (Parmesan/Fiddlehead Tomme/Aged Cheddar)
Take fresh wild mushrooms, break the stems from the caps and use the stems to make a flavorful mushroom vegetable stock. Rough chop the caps, and sear at high heat with olive oil. Make the risotto with the mushroom stock and fold in seared mushrooms after the first addition of stock.
In a saucepot, combine and cook the onions in the oil until translucent. Add the rice and stir to evenly to coat the rice with the oil. Cook for about a minute in the oil. Add the wine and cook on medium heat until completely absorbed. Add 1 cup of stock slowly, stirring constantly until liquid is completely absorbed. Repeat process two more times, until all the stock is used. It’s important that you stir as much as possible with a wooden spoon, so that you extract the starch from the rice, which helps to create the creamy rich consistency of a good risotto. After the third addition of stock has been completely absorbed, taste for seasoning, then remove from heat and fold in butter and cheese. The addition of the cheese must be the final step, just before serving. If you continue to heat or cook the risotto after the addition of the cheese and/or butter, there is a good chance that the dairy will de-emulsify resulting in a loose, oily end-product.
This risotto goes well with roasted chicken. For an even better risotto, fold roasted beef bone marrow in at the end instead of butter and serve with a poached egg.
6 Five ounce portions