Wild Mushroom Risotto Recipe

Wild Mushroom Risotto Recipe

Ingredients

• 2 plum tomatoes
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 pinch sugar
• 1 ounce dried porcini mushrooms
• 3 cups boiling vegetable stock
• 4 cups boiling chicken stock
• 2 cups fresh, sliced mushrooms (brown, oyster, shiitake, Portobello)
• 1 tablespoons butter
• 1 medium onions, chopped
• 1 medium leek, white part, chopped
• 1 clove garlic, minced
• 4 tablespoons chopped Italian parsley, divided
• 1 pound Arborio rice
• ? cup white wine
• ½ cup fresh grated Parmesan cheese
• Basil leaves, for garnish

Instructions

1. Quarter the 2 tomatoes, coat with a tablespoons of olive oil and place on a
2. baking pan.
3. Season with salt, pepper, and sugar.
4. Bake at 150 degrees Fahrenheit for 35 minutes.
5. While the tomatoes are baking, place the porcinis in a large bowl and cover
6. with boiling vegetable stock. Steep for 30 minutes.
7. Remove the mushrooms with a slotted spoon and set aside.
8. Strain stock with a fine sieve and add to chicken stock.
9. Sauté the fresh mushrooms in a tablespoon of olive oil until tender. Set aside.
10. Melt butter and a tablespoon of olive oil in a large pan. Add onion, leek and
11. garlic and cook for medium heat until the onions are transparent.
12. Add 2 tablespoons of parsley and the rice and stir to coat.
13. Add the wine and stir until evaporated.
14. Add all the mushrooms and stir, then reduce the heat and add a ladle of the stock.
15. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and the rice is tender but firm to the bite.
16. Remove from heat, add Parmesan and the remaining parsley.
17. Season with salt and pepper.
18. Garnish with fresh basil and candied tomatoes and serve recipe immediately.