Wild Mushroom Risotto

Tuesday, August 16th, 2016


  • 1½oz of Dried Mushrooms
  • 4 cups of water
  • 4 cups of chicken stock
  • 2 tbsp of olive oil
  • 1 onion chopped
  • 2½ cup Arborio rice
  • 6 tbsp dry white wine
  • 2½oz of cubed butter
  • 4oz freshly grated Parmesan
  • Real truffle Oil (optional) 

Add water and mushrooms, bring to a boil and simmer for 15 minutes.  Remove mushrooms, chop and set aside.  Strain mushroom stock.  Add mushroom and chicken stock to a saucepan and bring to a gentle simmer.  

Saute onions and oil in a large pan.  Add the rice and wine.  Simmer until the wine evaporates.  Add the mushrooms and a cup of stock.  Mix until it's absorbed.  Continue to add stock, mixing until it's absorbed.  After 20 minutes turn down the heat.  Add some remaining stock for consistency.  Don't worry if there's some left over.  

Turn off the heat and mix in butter, Parmesan, and truffle oil.