Wild Mushroom Risotto A La Danno

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 1/2 ounces dried wild mushrooms, broken into 1/2 inch pieces or 40 g dried wild mushrooms
• 4 cups chicken stock or 4 cups vegetable stock
• 1 pinch saffron thread
• 4 tablespoons butter or 4 tablespoons coconut oil
• 1 medium onions, finely chopped or 1 large shallot
• 2 garlic cloves, finely chopped
• 1 1/2 cups arborio rice
• 3/4 cup wine (pinot grigio preferably)
• 1 tablespoon butter
• 1 cup parmesan cheese

Recipe

• 1 place mushrooms and water in a small pot. bring to a boil, cover, and remove from heat. let sit 10 minutes.
• 2 place stock in a pot, strain mushrooms, add the strained water to the stock and reserve the mushrooms for later. heat stock on medium heat until hot, reduce heat to low simmer and cover.
• 3 add saffron threads to the stock.
• 4 melt butter over medium heat in a large sauce pan until just bubbling. add onions, garlic, and stir just until both are softerned.
• 5 add arborio rice and stir to coat. heat until rice starts to sizzle.
• 6 add wine and stir constantly with a heat resistant spatula or wooden spoon. when wine is mostly absorbed, add 2 ladles of stock. continue to stir. continue to add 2 ladles once stock is absorbed. it takes about 25 minutes from the time you add the wine. after 15 minutes add the reserved mushrooms, stir and continue. test often after the 20 minute mark as you do not want it mushy.
• 7 once you have the consistency that you want, remove from heat, add parmesan and butter. still until incorporated and butter is melted.
• 8 serve immediately.