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Wild Mushroom Risotto
From Cooking New American, by the Editors of Fine Cooking. Recipe by Alan Tardi

A little drizzle of white truffle oil right before serving makes this rich risotto even more aromatic and flavorful.


3 cups chicken stock; more if needed
1 ounce dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbsp butter
3/4 cup Arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
1/4 cup chopped flat-leaf parsley
2 Tbsp freshly grated Parmigiano-Reggiano


Heat the chicken stock along with the reserved strained porcini soaking liquid.

In a medium-size, heavy-based saucepan over medium-high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting until it just starts to sizzle and pop, about 1 minute. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.

When almost all the liquid has disappeared, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Give the risotto an occasional stir to make sure it isn't sticking to the bottom of the pan and add just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is al dente, about 20 minutes. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 tablespoons butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt if needed. Stir in more stock to loosen the risotto, if you like. Serve immediately.

Yield: Serves 2 as a main course

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