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Categories:
chicken stock red wine olive oil unsalted butter shallots mushrooms thyme parsley soy sauce kosher salt leeks Arborio rice chives oil
Viewed: 32 - Published at: 8 years agoIngredients
- 3 1/2 cups chicken stock
- 1 1/2 cups dry red wine
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1/3 cup finely diced shallots
- 1/2 pound wild mushrooms, preferably porcini
- 1 1/2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon tamari or dark soy sauce
- kosher salt and pepper to taste
- 2/3 cup finely sliced leeks (white and pale green parts only)
- 1 cup arborio rice
- 2/3 cup grated Parmigiano Reggiano
- 1 tablespoon finely snipped chives
- 1 1/2 teaspoons good quality white truffle oil (optional)
Method
- Combine the chicken stock and wine in a stockpot and bring to a boil over medium heat. Lower the heat to a simmer and keep the liquids warm.
- In a medium skillet, combine the olive oil, two tablespoons of the butter, and the shallots. Saute the shallots over medium-high heat until they just begin to caramelize, about 3 to 4 minutes. Add the mushrooms, thyme, and parsley, and cook for 5 minutes. Add the tamari and toss to coat the mushrooms. Season lightly with salt and pepper. Remove the skillet from the heat and set aside.
- Melt the remaining butter in a large saucepan over medium heat. Add the leeks and saute for 2 minutes. Add the arborio rice and stir for 2 minutes, until the grains are toasted and well coated with the butter and leeks. Stir in a ladle of the warm stock-wine mixture and cook until the rice has absorbed it all. On medium heat, add the remaining stock one ladle at a time, letting the rice absorb the liquid completely before adding more. The risotto should have fully absorbed the liquid after about 30 minutes (taste the rice to make sure it has cooked through and add more salt and pepper to taste).
- If the stock evaporates too quickly and the rice is not yet cooked, add 1/3 cup of water to the pan and stir. The water will evaporate and help the rice cook, without changing the flavor of the risotto. Stir the mushroom-shallot mixture and Parmigiano-Reggiano into the rice. Spoon the risotto into serving bowls and top each bowl with a sprinkle of chives and a drizzle of white truffle oil, if desired.
