Wild mushroom risotto alla Milanese
Recipe & Food Styling ANNA Magazine, Photography Cory Aronec
Risotto usually takes about 40 minutes to cook. Therefore, time your liquid carefully. Taste the rice at about the 30 minute mark for tenderness and creaminess. Classic risotto is served al dente, however I personally enjoy it at a softer stage. When entertaining, I prep my risotto by cooking only halfway through, to the point of the first addition of liquid, then setting it aside to finish just before being served.
Ingredients
1 pound assorted wild mushrooms, trimmed
1⁄4 cup plus 2 tablespoons organic extra virgin olive oil
Salt and pepper, to season
1⁄4 cup unsalted butter
1⁄2 cup finely chopped onion
1 garlic clove, minced
11⁄2 cups arborio rice
3 cups good quality chicken stock, heated
1⁄2 to 1 cup freshly grated Parmesan cheese
Shaved Parmesan cheese, to garnish
Truffle oil, to serve (optional)
Preheat oven to 350°F.
Preparation
Place mushrooms on parchment-lined baking sheet. Drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 15 to 20 minutes, turning once. Remove from oven and set aside.
Melt butter and 1⁄4 cup oil in large saucepan over medium heat. Add onion and garlic and cook 3 minutes until softened. Gradually add rice and continue stirring until slightly browned; add 1⁄2 cup stock; cook, stirring constantly, until all liquid is absorbed, 1 to 2 minutes. Add more stock in batches and continue to cook rice until liquid is absorbed and rice is creamy and tender, about 20 minutes. Remove from heat; stir in mushrooms and grated Parmesan cheese. Season with salt and pepper. Divide among 4 plates and drizzle with truffle oil and Parmesan cheese. Serve immediately. Serves 4 to 8.
