Wild Mushroom Risotto

Wolfgang Puck

Wild Mushroom Risotto

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Presentation: Divide among 4 heated plates and serve immediately.  Pass the remaining 1/4 cup of Parmesan cheese. 

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