Recipe: Risotto with Smoked Mozzarella, Parmesan and Wild Mushrooms
Ingredients
- For The Mushrooms
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 large onions cut into small dice
- 1 clove garlic minced
- 1 1/2 cups cleaned and washed wild mushrooms, cut into quarters (e.g., chanterelles, oyster, porcini or hen of the woods in any combination)
- salt and pepper
- For The Rice
- 1 pound Arborio rice
- 1/2 cup dry white wine
- 2 quarts chicken, vegetable or mushroom broth, either canned or your favorite stock recipe, brought to a simmer over low to medium heat
- salt and pepper
- For The Cheese
- 1 cup smoked fresh mozzarella, cut into small dice, so it melts easily
- 3/4 cup grated parmesan cheese
- 1 teaspoon white truffle oil
- salt and pepper
Preparation
1. To make the mushrooms: Heat olive oil in an 8-inch sauté pan over high heat. Add mushrooms and cook until they begin to release their juices. Add 1 tablespoon butter and sauté for 2 additional minutes. Season with salt and pepper; remove pan from heat and set aside.
2. To make the rice: In a large casserole, melt 2 tablespoons butter over high heat. Add onions and cook slowly until caramelized (be careful not to burn). When onions are done, add garlic and cooked mushrooms, and simmer for 1 minute. Add rice and sauté.
3. Add wine and stir for 2 minutes, until nearly absorbed. Ladle 1 cup of simmering stock into rice until its absorbed. Repeat another cupful and continue in this way until the rice is tender and all the liquid is absorbed.
4. To assemble risotto: Stir in the smoked mozzarella, parmesan, and remaining 2 tablespoons of butter, and stir vigorously until creamy. Drizzle with truffle oil, season with salt and pepper to taste, and serve.
Serving Size
6 servings