Mushroom Risotto

1. Clean the mushrooms thoroughly. Wash quickly by swishing in a bowl of cold water until all the dirt is removed. Repeat several times if necessary, until dirt no longer falls to the bottom. Drain well. Trim stems and alice or pull apart the cleaned mushrooms with your fingers into bite-sized pieces.

2. Heat a large sauté pan over high heat; add 2 tablespoons of olive oil and then the mushrooms. Sauté the mushrooms until they are golden, and their juices are almost dry, 5 to 10 minutes. Stir the shallots and garlic into the mushrooms (be sure to reserve equal amounts for the rest of the mushrooms) and season the mixture with salt and pepper to taste. Reserve them at room temp until ready to be used within an hour or two or, if you prepare them in advance, cover and store them in the refrigerator. Reheat the cold mushrooms before adding to the risotto.

3. Bring the stock to a boil in a large pot and reduce to a simmer.

4. Heat a large heavy bottomed saucepan over medium high heat, add 4 tablespoons butter and cook until it is lightly browned and bubbling. Add the diced onion and sauté until it is translucent, about 4 minutes. Season with 1 teaspoon of salt and a few grinds of black pepper.

5. Add the rice and stir until it is thoroughly heated and starting to toast. Add the wine and bring everything to a boil while stirring constantly. Stir until the wine is completely absorbed by the rice. Set the timer for 12 minutes.

6. Using a 6-ounce ladle, add the simmering stock into the rice one ladle at a time, stir the rice constantly while adding the stock. Add more stock as the rice absorbs the liquid.  When the timer goes off, stir in the warm mushrooms and continue cooking for 6 to 8 minutes, stirring constantly. I prefer my risotto with a little tooth so I cook it a little less. The grains should be silky and slide easily over one another when a spoon is drawn through. If this is not the case, add a little more stock to loosen them up. The rice should have enough liquid so that the texture is creamy. If the rice is not cooked enough the texture will be starchy and crunchy. If the rice is overcooked the grains will be bloated and stick together. Add more liquid until it reaches the texture you desire. Fold in ½ cup parmesan and remaining 2 tablespoons of butter. Add the chopped Italian parsley immediately before serving.

7. Garnish with a little grated Parmesan and serve with additional Parmesan on the side. The rice should be served soon after it has finished cooking otherwise it will continue to cook and become overcooked and clumped together.