Wild Mushroom Risotto

This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

1½ cups Arborio rice
4 cups warm F&L chicken stock
½ cup white wine (if desired)
½ cup finely chopped shallots
1 tablespoon minced garlic (if desired)
½-1 cup reconstituted (see method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Hedgehog mushrooms, trimmed and also sautéed until golden brown in butter
8 tablespoons butter or olive oil
¼ cup grated Tomme, Parmesan or other Grana-style cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste

1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.

2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.

3. Turn the heat up and add the Arborio rice, stirring for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, all of the sautéed mushrooms and then the grated cheese, and stir until combined and the cheese is melted. Season with salt and pepper to taste. Sprinkle with fresh parsley and serve.

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