Wild Mushroom Risotto

Wolfgang Puck

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Ingredients

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

Total:

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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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