Mushroom Risotto

Directions

• Place large heavy bottomed sauté pan over medium high heat. When pan is hot add in 1T of butter and 1T of olive oil. Once butter has melted add in mushrooms and toss to fully coat with butter and oil mixture. In separate sauce warm up chicken stock, setting aside 1 cup, and bring to a low simmer.
• After mushrooms are fully coated add in 1C of white wine and reduce by half. Add in 1C of chicken stock. Continue to cook, stirring occasionally, until most of the liquid has reduced into a thick sauce. Remove mushrooms from pan and set aside.
• Using the same pan add in remaining butter and olive oil, turn heat to medium low, and add in shallots. Cook shallots until the turn translucent then add in the minced garlic. Cook garlic for 1 minute. Add the Arborio to the pan and gently stir until all rice is coated and starts to lightly toast.
• Add remaining wine to the pan, also add in the thyme and rosemary sprigs, and continue to stir until wine has cooked out and starts to thicken. Start to gradually add chicken stock to the rice 1 ladle at a time, allowing the stock to cook into the rice before adding the next ladle. Continue to lightly stir risotto for the duration of the cook.
• When 3/4 of the stock has been cooked into the risotto add the mushrooms back to the pan and test rice for doneness. Remove the rosemary and thyme sprigs and continue adding stock 1 laddle at a time until rice is cooked. There is a good chance you will not use all of the stock.
• You will know when the rice is cooked because it will have an al dente texture, firm but tender feel. At this point add in the parmesan cheese, adjust seasoning levels with salt and pepper, and serve hot with more fresh grated parmesan.