|1/2 cup olive oil, plus 3 tablespoons for cooking mushrooms||1/2 pound wild mushrooms, stems reserved for stock|
|1 medium onion, finely minced||Salt|
|1 clove garlic, minced||4 tablespoons unsalted butter, chilled, and cut into small pieces|
|2 cups Arborio rice||2 ounces (1/2 cup) grated Parmesan cheese|
|1 cup dry white wine||Large pinch chopped Italian parsley|
|7 cups Wolfgang Puck Free Range Roasted Chicken Stock||Freshly ground pepper|
In a medium-size heavy saucepan, heat the olive oil. Over medium-high heat, sauté the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
Meanwhile, in a medium skillet, heat the 3 tablespoons of olive oil. If the mushrooms are large, cut them into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.
Pour 3 cups of chicken stock into the rice, turn the flame to high, and stir in a large pinch of salt. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley and season with salt and pepper to taste.
Presentation: Divide among 4 heated plates and serve immediately. Pass the remaining 1/4 cup of Parmesan cheese.
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