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Mushroom Risotto by Junko Gemmill
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Mushroom Risotto

Servings 4 servings

Ingredients

For the mushroom mixture

  • 1 tablespoon olive oil
  • 1 cup chicken broth low sodium
  • 1/2 large onion diced
  • 1 tablespoon minced garlic
  • 1 pound baby bella mushrooms sliced
  • 2 bay leaves
  • 2 tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped fresh Italian flat-leaf parsley leaves
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon truffle oil
  • 2 ounces dried porcini mushrooms

For the rice mixture

  • 2 tablespoons olive oil
  • 6 cups chicken broth low sodium
  • 1/2 large onion diced
  • 1 tablespoon minced garlic
  • 2 cups Arborio rice
  • 1 1/2 cups dry white wine

To finish

  • 1/2 cup freshly grated Parmesan cheese
  • finely chopped fresh Italian flat-leaf parsley leaves for garnish

Instructions

  • Heat all of the chicken broth (for the mushroom mixture and for the rice mixture) in a medium saucepan and keep warm over low heat.
  • Reconstitute the dried porcini mushrooms in 1 cup of the warm chicken stock.

Prepare the mushroom mixture

  • Heat the oil in a large skillet over medium heat.
  • Add the onions and garlic and cook, stirring, until translucent, about 5 minutes.
  • Add the baby bella mushrooms, herbs and butter. Saute until lightly browned, about 3 minutes.
  • Season with salt and pepper and drizzle in the truffle oil.
  • Add the reconstituted porcini mushrooms and saute for 1 minute. Remove from the heat and set aside.

Make the rice mixture

  • Heat the oil in a large dutch oven over medium heat.
  • Add the onions and garlic and cook, stirring, until translucent, about 5 minutes.
  • Add the rice and stir quickly until well-coated and opaque, about 1 minute.
  • Stir in the wine and cook until nearly all evaporated.
  • Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1/2 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.

Finish the risotto

  • Transfer the mushroom mixture to the rice mixture and mix well.
  • Stir in the Parmesan cheese and cook briefly until melted.
  • Top with chopped parsley before serving.