Monday, April 15, 2013


2 cups risotto rice
1 liter chicken stock (more or less)
1 liter mushroom stock (boil mushroom stems in water if using fresh, or use soaking liquid if using dried mushrooms)
Shitake or a mixture of mushrooms of choice, stems removed
½ cup finely minced shallot
¾ cup white wine
½ cup grated parmesan cheese
3 tbsp. butter
3 tbsp. olive oil
4 cloves garlic minced
4 tbsp. olive oil
Salt and pepper to taste

1. Sauté mushrooms in very hot olive oil and add garlic and season. Set aside.
2. In a hot pan, sauté shallots in olive oil till translucent.
3. Add rice and continue mixing till rice grains are well coated with oil. Set heat to medium.
4. Pour white wine and let it get absorb by rice.
5. When almost dry, add two cups of hot stock and continue to stir till almost dry.
6. Repeat this process while continually mixing until rice is plump and cooked but still has a firmness or slight “bite” in the center.
7. Amount of stock may vary depending on rice variety and intensity of flame so have more than enough stock.
8. Stir in parmesan cheese and butter and cover for a minute before serving.
9. Stir in or place mushrooms over rice.
10. Consistency of proper risotto should be a bit runny, similar to porridge.

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