Episode 5: Risotto

RISOTTO

3 cups vegetable broth
3 tablespoons unsalted butter
3 tablespoons olive oil
4 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1 cup dry white wine
3/4 cup freshly grated Parmesan cheese
3/4 teaspoon chopped fresh thyme

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.

Add rice and stir to coat. Increase heat to medium-high and continue to cook stirring always for another 4 or 5 minutes. You will actually be able to hear the rice begin to “crackle” as the starches are released.

Add the cold white wine to “shock” the rice. Cook for 3 minutes longer till the wine is almost gone.

Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm. Add more Parmesan if you would like your risotto creamier.

Serves 2

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