Mushroom Risotto
YIELD 6 servings
INGREDIENTS
2 tbsps chopped blanched almonds
4-5 c chicken stock
4 tbsps olive oil
2 cloves garlic, chopped
2 c assorted wild mushrooms, such as lobster mushroom, porcini and morels
2 shallots, finely chopped
1 1/2 c Arborio rice
1/2 c red wine
1/2 c port wine
2 tbsps unsalted butter
1/3 c grated Parmesan cheese
1 tbsp chopped marjoram
salt
freshly ground pepper
2 tbsps chopped parsley
2 tsps truffle oil
METHOD
Heat a small sauté pan over low heat. Add the almonds and toast until golden, about 4 minutes. Remove from heat.
In a medium pot bring chicken stock to a boil. Remove from heat and set aside.Heat the olive oil over medium heat in a large heavy-bottomed pot. Add the garlic and mushrooms and sauté until the mushrooms have release their liquid, about 2-3 minutes. Remove the mushrooms and garlic with a slotted spoon and set aside. Add 2 more tablespoons olive oil; add the shallots and sauté until shallots are translucent, about 4 minutes. Add rice and stir to coat. Add the chicken stock, 1 cup at a time, and simmer until the liquid is completely absorbed. Repeat with the remaining chicken stock a cup at a time, only adding another when liquid is completely absorbed. Add the red wine and port wine and simmer for another 15 minutes or until liquid is absorbed. Remove from heat.
Fold in the butter, sautéed mushrooms, Parmesan cheese and marjoram and season with salt and pepper. Sprinkle with toasted almonds and parsley and drizzle with truffle oil before serving.