Wild Mushroom Risotto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 ounce wild mushroom, dried
• 4 cups vegetable stock
• 2 tablespoons extra virgin olive oil
• 1/4 cup shallot, chopped
• 1/4 cup onion, chopped
• 1 teaspoon thyme leaves
• 1 cup arborio rice
• 1/2 cup wine
• 1/2 cup pecorino romano cheese, grated
• 1/4 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chives, chopped

Recipe

• 1 in a small bowl, cover dried mushrooms with 1 1/2 c boiling water and allow to soak for 30 minutes.
• 2 remove mushrooms and rinse well. chop and set aside.
• 3 strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
• 4 add liquid to chicken stock and bring to a simmer in a small saucepan; keep warm over low heat.
• 5 heat oil in a non-stick frying pan over medium heat.
• 6 add shallots, onions and thyme to pan; cook 5 minutes or until tender, stirring frequently.
• 7 add mushrooms, cook 1 minute.
• 8 add rice, cook 1 minute, stirring frequently.
• 9 stir in wine; cook 30 seconds or until wine is nearly absorbed stirring constantly.
• 10 begin adding hot stock, about 1/2 cup at at time stirring continuously until th rice absorbs almost all the stock, and then add another cup.
• 11 continue to add broth and stir until all stock is added and rice is tender, but still firm to the bite.
• 12 add cheese, cream, salt and pepper; cook 2 minutes.
• 13 remove from heat and top with chives.