RECIPE: Wild Mushroom Risotto

Olive Oil
1 lb Wild Mushrooms
4 tbsp Butter
2 Shallots, minced
4 Garlic cloves, minced
2 Fresh thyme sprigs
1 ½ cups Arborio Rice
1 cup Dry white wine
5 cups Chicken stock (or Vegetable Stock)
1/2 cup Heavy cream
1 cup Grated parmesan cheese
Chopped Parsley for garnish
Salt to taste
Pepper to taste

Wild mushrooms can be any mix of Cremini, Shiitake, oyster, portobello, or button. In a small saucepan, heat stock to a light simmer. Maintain light simmer.

In a heavy skillet, coat bottom with 2 tbsp of butter and olive oil over medium-high heat. Add mushrooms and sauté until tender, about 5-8 minutes. Add ½ the garlic, thyme sprigs, salt and pepper and stir for 1 min. Remove mushrooms from pan and set aside.

In a large saucepan, generously coat the bottom of the pan with olive oil over medium-high heat. Add shallots, sauté 1 min. Add rice and stir until rice begins to toast and look translucent, 3 min. Add rest of garlic, stir 1 min.

Reduce heat to medium. Add white wine and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of stock and stir until almost all stock is absorbed. Continue adding stock 1 cup at a time stirring until liquid is almost absorbed. This could take 20-30 min.

Reduce heat to low. Fold mushroom mix into rice. Gently stir in remaining butter, heavy cream, and parmesan cheese 1 min a part. Risotto should be creamy, but rice should be al dente. Garnish with parsley. Serve immediately. Serves 4 to 6 people.