Serves 6 Difficulty
Approximately 6 cups gf chicken stock 2 Tablespoons unsalted butter 1 shallot, minced 1 pound mixed mushrooms (shiitake, cremini, etc.) sliced 2 Tablespoons olive oil 1 small onion, chopped Kosher salt Fresh ground pepper 1-1/2 cups aborio rice Kosher salt to taste 1/2 cup red wine 1/2 cup Parmegiano-Reggiano 2 Tablespoons chopped parsley
Pour the chicken stock into a large saucepan and bring to a simmer. In a medium skillet, add 2 Tablespoons butter. When butter has melted, add shallots and mushrooms over medium-high heat and cook until softened and lightly browned. Set aside. Add 2 Tablespoon olive oil to a large heavy saucepan. When hot, add onion and cook over medium heat. Season with salt and pepper and cook until onions are opaque. Add rice and stir and cook until rice grains begin to turn opaque. Add the wine and stir and cook until the wine is absorbed. Add 1 cup of warm stock to the rice, stirring constantly until the liquid is almost absorbed then add another cup of stock. Continue adding stock until rice is al dente and creamy, about 20 minutes. Add the mushroom mixture and the Parmesiano Regiano cheese to the rice, gently tossing to blend. Season to taste with salt and pepper. Add parsley and serve.