Wild Mushroom Risotto

Recipe Ingredients

1/3 cup	78ml	Peanut oil
1 cup	62g / 2.2oz	Onion - chopped (large)
1 cup	93g / 3.3oz	Garlic clove - minced (large)
2 cups	320g / 11oz	Arborio rice
1 cup	237ml	Dry white wine
7 cups	1659ml	Vegetable or Chicken Stock - kept simmering
		= (see recipe for Chicken Stock)
3 tablespoons	45ml	Olive oil
1/2 lb	227g / 8oz	Wild mushrooms, such as shiitake,
		Cremini, oyster, or portabello - stems reserved for
		Making stock
1		Tomato - peeled, seeded, (medium)
		And chopped
4 tablespoons	60ml	Unsalted butter - chilled, and
		Cut into small pieces
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1 tablespoon	15ml	Chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough hot vegetable or Chicken Stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high, and stir in the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste.

Divide among 4 heated plates and serve immediately. Pass around the remaining 1/3 cup Parmesan cheese for your guests to use as desired.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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