Mushroom Risotto

  • 1 pound Carnaroli rice
  • 1 large Spanish onion diced small
  • 2 cups red wine
  • 1 gallon hot chicken stock or water
  • 2 pounds assorted roasted mushrooms
  • 1/4 pound butter
  • 1 - 2 cups Parmesan cheese
  • optional white truffle oil and / or white truffle butter
  • garnish with fresh chive and shaved Parmesan

Melt half of the butter in a large pot.  Add onions and sweat until translucent.  Add the rice and cook until translucent.  Add the wine and reduce.  Add hot stock in thirds stirring often.  When rice is cooked and creamy finish with butter, cheese and mushrooms. 

Contact Us