Wild Mushroom Risotto ... Creamy, Earthy, Satisfying

Happy Valentine's Day!

Why not make something a little different tonight. Go Italian with a delicious and satisfying risotto and treat yourself to a nice bottle of Brunello di Montalcino for a perfect celebration.

Gluten free and vegetarian friendly, this is a wonderful dish for everyone to enjoy. It is so creamy and flavorful with the mushrooms providing a rich, earthy taste. The risotto can be used as an appetizer, main course or even a side dish.

Usually, if I have leftover risotto, I make risotto patties or Arancini di Riso (rice balls stuffed with Mozzarella), but recently I heated up the leftovers with some broth and added cooked chicken for a complete meal ... it turned out great.

Wild Mushroom Risotto
(Serves 8 as a side dish, 6 as an appetizer, 4 as a main course.)

• 2 quarts mushroom or chicken stock
• 5 tablespoons unsalted butter
• 1 pound of portobello and other assorted mushrooms, cleaned and sliced
• Coarse salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 shallots, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 pound arborio rice
• 1 teaspoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmesan cheese, or more to taste

Wild Mushroom Risotto

Heat stock is a large saucepan and keep at a simmer over low heat.

In a large sauté pan, heat 1 tablespoon of the butter over high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened. Set aside.

In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts. Sauté the shallots for 1 to 2 minutes, until softened. Add the garlic and cook for about 2 minutes longer. Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan. Add the thyme and continue stirring.

Add the wine and stir for about 2 minutes, until nearly absorbed. Ladle about 1 cup of the simmering stock into the rice. Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup.

 After about 15 minutes, begin tasting the rice. At this point, add the stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.

Stir in the sautéed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter. Season with salt and pepper, and serve.