Wild On Risotto

I was always intimidated by Risotto. It can be very fickle! But it seems if you take the time to keep an eye on it and stir it the outcome is well worth it! It is actually a pretty quick side dish and there are many variations! So, I picked up some wild mushrooms to go along with a steak and decided to give it a try!!!

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• 3 Tbsp butter
• 2 cups f mushrooms such as shitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into pieces
• 2/3 cup sherry
• 5-6 cups chicken stock
• 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice or other risotto rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley or chives

1. Bring stock to a simmer in a saucepan.

2. Melt the butter in a deep, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes.  Season the mushrooms with a little bit of salt and pepper. Then add the rice and stir to combine.

3. Add sherry, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4. As you are stirring in the stock in add in a little bit more sherry. As I was stirring I think I dropped in two extra tablespoons.

5. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.