Ingredients:
2 cups arborio rice
5 cups of chicken broth
½ cup white wine
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 large shallots, thinly sliced (or a medium sweet onion)
250 g wild mushrooms (or as many as you have if you have less)
1 cup Parmigiano Reggiano, freshly grated
Sprigs of thyme to taste
Salt to taste
Instructions:
Rinse and clean the mushrooms to remove any dirt and debris. Roughly slice them and set aside.
In a large pot, bring the chicken stock to a simmer.
In a second large pot, melt the butter and sauté the mushrooms for 3 - 5 minutes. Remove from the pot and set aside.
To the same pot that the mushrooms were cooked in, add the olive oil, shallots, and thyme and sauté until translucent.
Add in the arborio rice and mix until all the grains are coated in oil. Allow to cook for one minute.
Gradually, add the simmering chicken broth one cup at a time, allowing the rice to absorb the broth before adding the next cup.
Between the 3rd and 4th broth addition, add in the wine. Allow the wine to cook off and be absorbed before adding the 4th cup of broth.
With the 4th cup add in the mushrooms and stir.
Once the rice is soft and palatable, add in the cheese and incorporate thoroughly.
Serve warm and enjoy with an extra drizzle of olive oil and a sprinkle of Parmigiano Reggiano!
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