Cookbook:Italian Rice with Wild Mushrooms


 * Italian cuisine | Rice

Ingredients

 * 3 cups chicken stock
 * 5 tablespoons extra-virgin olive oil
 * 3 chopped shallots
 * 2 cups risotto rice
 * 1 cup dry white wine
 * ¼ cup Parmesan cheese
 * 4 ounces (commercial) wild mushrooms, sliced and sautéed
 * 1 teaspoon truffle oil
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
 * 2) Sauté the shallots in olive oil until soft.
 * 3) Add the rice, stirring for 3–5 minutes, until coated with oil.
 * 4) Pour in wine and about ½ cup of the hot broth and continue stirring.
 * 5) Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
 * 6) Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
 * 7) Serve immediately.

Notes, tips, and variations

 * The rice should be plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli. Other rices that work well are Roma, Nano Maratelli, and Vialone.