Recipe courtesy of Wolfgang Puck
Wild Mushroom Risotto
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1096
- Total Fat
- 58
- Saturated Fat
- 17
- Carbohydrates
- 107
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 24
- Cholesterol
- 53
- Sodium
- 1792
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan
Large pinch chopped Italian parsley
Freshly ground pepper
Directions
- In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 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 mushroom and/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 stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.