WILD MUSHROOM RISOTTO - Risotto ai Funghi

The dried mushrooms give the chicken stock a woodsy richness. This is truly a delicious wild mushroom risotto.

2 cups water
4 cups chicken stock
1 ounce dried porcini mushrooms
1 t mixed or black peppercorns

4 T unsalted butter, divided
4 oz mixed fresh mushrooms, such as cremini, oyster, chanterelle, and shiitake, sliced
1 large shallot, diced
1 cup arborio rice
½ cup dry white wine
Sea salt and freshly ground black pepper
Zest of ½ lemon
Juice of ½ lemon
½ cup grated Parmigiano Reggiano cheese

¼ cup grated asiago cheese

In a 2-quart saucepan, add water and chicken stock.

Bring to a boil and add dried mushrooms and peppercorns.

Reduce heat to a slow simmer and simmer for 45 minutes.

Strain stock through a fine mesh strainer and pour back into the pot and keep warm.

Melt 2 tablespoons of butter in a large saucepan over medium-high heat.

Cook mushrooms until lightly brown, for about 5 minutes.

Transfer mushrooms to a plate and set aside.

In the sauce saucepan, add the rest of the butter and sauté shallot until tender, about 5 minutes.

Stir in rice and cook 1 minute.

Add wine and cook another 3 to 4 minutes, until wine is completely absorbed.

Ladle 1 cup of the reserved mushroom stock over rice and cook, stirring often, until liquid is absorbed.

Continue to add stock, 1 cup at a time, stirring after each addition until liquid is completely used up.

Season with salt and pepper. 

Add lemon zest and juice.

Stir in grated cheeses and about one-third of the mushrooms.

Spoon into a warm serving dish and top with remaining mushrooms.

Serves 4