Wild Mushroom Risotto
(Adapted from Anthony Bourdain and Gourmet Magazine)
6 cups low-sodium chicken broth
1 tablespoon olive oil
1/2 stick unsalted butter
1/4 lb fresh wild mushrooms (chanterelles, shitakes, button, oyster) trimmed and chopped
1/3 cup finely chopped shallots
1 1/2 cups Arborio rice
A splash of white truffle oil
1 cup finely grated Parmigiano-Reggiano
Bring broth to a simmer in a large pot and keep warm
Heat oil with 1 tablespoon butter in a heavy saucepan (we use a wok…works for everything!) over medium-high heat until, then sauté mushrooms. Season with salt and pepper, set aside.
Cook shallots in 2 tablespoons butter in same saucepan, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering broth and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy-looking, 16 to 18 minutes.
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste, cheese, salt and fresh ground pepper to taste.