Mushroom Risotto

We once again picked up some awesome mushrooms from River Valley at the farmers market this weekend.

This is a simple risotto, that really lets the mushrooms stand out.

Wild Mushroom Risotto

about 1 lb mushrooms, cleaned

2 onions, diced

2 - 3 stocks celery

1 - 2 oz dried mushrooms

bouquet garni

about 1 cup arborio rice

about 1/2 cup dry white wine

cheese to taste (I used some fresh mozzarella and tomini with truffle)

salt and pepper

olive oil

butter

Start by making a mushroom stock. In a large pot add the dried mushrooms, one onion, celery, herbs and any mushroom pieces (i used the stems from criminis), then fill with about 2 quarts of water. Season with salt and pepper and bring to a boil. Cook for about an hour and keep warm as you make the risotto.

While the stock is boiling, chop the mushrooms and dice the second onion.

In a large pot add a little butter and oil and the onions. Cook over medium until they begin to soften. Then add the mushrooms and cook another minute. Season with salt and pepper.

Add the rice and cook a minute.

Add the wine and deglaze the pan, making sure to scrape any bits off the bottom.

Add the strained stock about a half cup at a time into the rice, and stir regularly to keep from sticking. Add the liquid gets absorbed add more until the rice is cooked and has a creamy texture. Then add the cheese and stir to combine.

You can garnish with a touch more cheese and a drizzle of truffle oil.