Description

Chef Michael's risotto recipe consists of wild mushrooms and sun dried tomatoes, which he then drizzles with a truffle sauce.

Ingredients

• 1  Cup(s) Dried Porcini Mushrooms
1
• 1 1/2  Cup(s) Water, boiling hot
2
• 1  Cup(s) Arborio Rice
3
• 2  Table Spoon(s) Olive Oil
4
• 3  Table Spoon(s) Shallot, chopped
5
• 1/4  Cup(s) Wine
6
• 1  Quart(s) Chicken Stock, hot
7
• 6  Each Sundried Tomatoes, julienned
8
• 2  Ounce(s) Weight Butter, unsalted
9
• 1  Ounce(s) Weight Parmesan Cheese, grated
10
• 1  Table Spoon(s) Parsley, chopped
11
•  To Taste Truffle Oil
12

Directions

1. Add boiling water to mushrooms
2. Let sit for 10 minutes to soften
3. Once soft, strain out mushroom liquid into a container to reserve
4. Slice mushrooms and set aside
5. In a heavy bottom pot, heat oil
6. Once oil is hot, add rice, mix to coat in oil
7. Toast rice while stirring for about 2 minutes
8. Add shallots and let saute for 1 - 2 minutes while stirring
9. Deglaze with wine, let cook until all liquid is absorbed into rice
10. Slowly ladle hot chicken stock into rice, about 2 ladles at a time then stir until absorbed into rice, repeat until all chicken stock is absorbed into rice
11. Stir constantly so risotto doesn't stick
12. Add mushroom broth to risotto
13. Once liquid is just about absorbed, add mushrooms and sun dried tomatoes, stir
14. Add a bit more broth if you prefer your risotto a soupier consistency
15. Turn off heat and keep stirring
16. Add in butter and stir to melt
17. Once butter is melted, add parmesan cheese
18. Taste and season if necessary
19. mix in parsley
20. Plate up and drizzle with truffle oil