prep time: tbd
cook time: tbd
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped
1. in a medium saucepan, bring chicken stock to a simmer. keep warm.
2. in a large saucepan, heat olive oil. add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes. add rice and cook, stirring, 1 minutes. add wine and cook, stirring, until wine is absorbed. add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions. risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. season with salt and pepper.
3. meanwhile, in a large skillet, melt butter. add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. scrape mushrooms into risotto and stir in cheese and parsley.