Gourmet Mushroom Risotto

10oz fresh mushrooms or 1oz dried mushrooms (variety adds flavor; recommended: Chestnut, Shiitake, Beech, Pioppino)

4-6 C chicken stock (homemade has more flavor, but store bought is fine with a little added bouillon)

6 tbsp unsalted butter

2 oz pancetta, diced (can also use cooked pork tenderloin or ham, diced)

½ C shallots or onion, finely diced

1 ½ C Arborio rice (this is a must, white rice will not work)

½ C dry white wine

½ tsp saffron threads

1 tsp salt

½ tsp ground black pepper

2/3 C grated parmesan cheese

            This recipe takes time and patience, but will result in a decadent dish your family will love

1.      If using dried mushrooms, place in a bowl of 2 C hot water and let steep to rehydrate 30min. Remove mushrooms from water and dice. Save mushroom water to add to chicken stock.

*if using fresh mushrooms, prepare 2 extra cups chicken stock for a total of 6 C.

2.      In a saucepan, heat the 6 C chicken stock to a simmer

3.      In a large heavy bottomed pot, melt the butter and sauté pork and onions over medium-low heat for 5min. Add the mushrooms and sauté additional 5min.

4.      Add the rice and stir to coat with butter. Add the wine and simmer 2min.

5.      Add 2 full ladles of hot chicken stock with the saffron, salt and pepper. Stir and simmer over low heat until the stock is absorbed; 5-10min.

6.      Add chicken stock a ladle at a time each time rice starts to become dry. Continue stirring.

7.      Continue until rice is cooked through but slightly al dente; about 25-30min. When done the risotto will be thick and creamy but not dry.

8.      Remove from heat and sprinkle with parmesan cheese. Gently stir in cheese and serve.

*modified from Ina Garten Wild Mushroom Risotto