Wild Mushroom Risotto

1. 1

   In a medium-size heavy saucepan, heat the peanut oil.

2. 2

   Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes.

3. 3

   Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

4. 4

   Deglaze with the white wine and cook until the liquid is absorbed, stirring often.

5. 5

   Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

6. 6

   Meanwhile, in a medium skillet, heat the olive oil.

7. 7

   If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

8. 8

   Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes.

9. 9

   Stir until almost al dente.

10. 10

    Stir in the mushrooms and the remaining 1-cup of stock, as necessary.

11. 11

    Remember that the risotto should be creamy, not runny.

12. 12

    Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved.

13. 13

    Stir in the parsley, and season with salt and pepper to taste.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.