Wild Mushroom Risotto

by Jennifer Columbo*

Serves 4

Ingredients:

1 cup arborio or carnaroli rice
2 cups fresh shitake mushrooms, sliced about ½ pound
1 pkg dried porcini mushrooms
½ cup diced onion
4 cups chicken stock
3 tablespoons salted butter
3 tablespoons parmesan cheese
2 sprigs fresh thyme
olive oil
truffle oil
pecorino foam for garnish (recipe follows)

Procedure:

Soak porcini in boiling water for 15 minutes, save the liquid, slice the mushrooms

Bring chicken stock to a boil, reduce heat and keep on a very low flame add the porcini soaking liquid to it

Take 1cup of the shiitakes place in a bowl and coat with oil, pour onto a baking sheet, and bake 20 minutes at 375°. This is a garnish.

Coat a medium size heavy bottom pot with olive oil and 1 tablespoon butter.
When hot add ½ cup of the shiitakes, and all porcini, onions and thyme, sauté for a few minutes, onions should be very soft but not caramelized

Add rice and stir to coat, if mixture is dry add more butter, cook rice a few minutes

Add stock 1 ladle at a time, allowing all the stock to be absorbed before adding another ladle full

Continue until rice is al dente

Add cheese remaining butter and salt if needed

Spoon into bowls and top with baked shiitakes, Truffle oil and pecorino foam

Pecorino foam:

1 cup grated pecorino cheese
½ cup heavy cream
1 tablespoon butter

Place ingredients in a small saucepan, bring to a simmer, strain into a bowl, and with a hand mixer beat until foamy.

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.