Risotto with Wild Mushrooms

This risotto dish is delicious, especially with the addition of the wild mushrooms.  It is a great side dish to any of the meat dishes in this cookbook.  Any leftover risotto is a great foundation for the rice ball “Arancini”.



1 Qt. Chicken Broth

4 Tbsp. Olive Oil

4 Cups Assorted Wild Mushrooms, Sliced

1 ½ Cups Arborio rice

½ Cup Parmesan Cheese Grated

4 Tbsp. Butter & ½ Cup Half & Half

Salt & Pepper to taste



Heat the chicken broth in a medium pot.  Separately, in a large saucepan, heat the olive oil over medium heat.  Add the mushrooms and sauté until lightly browned, approx. 5 minutes (remove and set aside ½ cup of the sautéed mushrooms for garnish).  Add the arborio rice to the mushroom mixture, and sauté for approx. 2 minutes, making sure that all the rice grains are covered with the oil.  Add 1 cup of the warm chicken stock to the rice and stir until the liquid is fully absorbed.  Add another cup of the chicken stock and repeat the process until all the chicken stock has been absorbed.  The process should take approx. 20 minutes for all the chicken stock to be absorbed.  If the rice is not tender after all the stock has been absorbed, add warm water to the mixture.  Stir in the parmesan cheese, the butter and the half & half.  Season to taste with salt and pepper.  Top with the reserved sautéed mushrooms.  The risotto is best served warm.