Wild Mushroom Risotto

Yield: 6 servings

For mushroom stock:

½ pound cremini mushrooms
½ pound white button mushrooms
½ pound shiitake mushrooms
2 quarts chicken stock
½ cup dried porcini mushrooms
4 tablespoons butter
3 ounces Madeira

For the Risotto:

3 tablespoons butter
2 shallots, finely minced
4 cups Arborio rice
¾ cup white wine
1 tablespoon minced chives
1 tablespoon Italian parsley
¼ cup grated Pecorino Romano
Salt and freshly ground black pepper to taste
Mushroom Stock
1. Wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom
caps for use later in the recipe.

2. Combine the chicken stock, stems, and dried porcini mushrooms in medium saucepan. Bring
to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a
cheesecloth and reserve the liquid for the risotto.

3. Heat a large sauté pan and add 4 tablespoons of butter. Add the sliced mushrooms and sauté
until browned. Deglaze with Madeira and reduce until almost all the liquid has evaporated.
Reserve the mushrooms.
Risotto
1. Heat a wide pot or rondeau over medium-high heat and add 2 tablespoons butter. Add the
shallot and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to
coat the rice with the shallots and butter.

2. Add the white wine; lower the heat and cook, stirring constantly, until the wine has
evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the
mushroom stock, stirring constantly until the rice is just cooked through and all the stock has
been absorbed, about 20 minutes. The rice still should be slightly al dente, but creamy as well
and not dry.

3. Stir the reserved mushrooms, the remaining tablespoon butter, chives, and parsley.

4. Add the Pecorino Romano and season with salt and pepper.