Italian Rice with Wild Mushrooms
This risotto pairs sautéed wild mushrooms with a small spoonful of truffle oil stirred in off the heat, so its aroma stays strong instead of cooking away. The base is a classic one: shallots softened in olive oil, rice toasted until coated, then wine and hot stock added a little at a time. Use a starchy medium grain such as Arborio or Carnaroli for the creamy texture.
Instructions
Heat the chicken stock in a saucepan until it is just below a boil, with the surface barely moving. Keep it at that temperature for the whole cooking time so it does not cool the rice when you add it.
Cook the chopped shallots in the olive oil in a wide, heavy pan until they are soft. Add the rice and stir for 3 to 5 minutes, until every grain is coated with oil.
Pour in the white wine and about ½ cup of the hot stock, and keep stirring. Continue adding stock as the rice absorbs it, stirring for about 15 more minutes, until the rice is plump and the mixture is creamy.
Take the pan off the heat and stir in the Parmesan, the sautéed mushrooms and the truffle oil. Season with salt and pepper to taste and serve right away.
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