Italian Rice with Wild Mushrooms
Source and licence
"Italian Rice with Wild Mushrooms" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Italian_Rice_with_Wild_Mushrooms, revision 4517963), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Italian_Rice_with_Wild_Mushrooms&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517963
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 3 cups chicken stock
- 5 tablespoons extra-virgin olive oil
- 3 chopped shallots
- 2 cups risotto rice
- 1 cup dry white wine
- ¼ cup Parmesan cheese
- 4 ounces (commercial) wild mushrooms, sliced and sautéed
- 1 teaspoon truffle oil
- Salt to taste
- Pepper to taste
Method
- Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
- Sauté the shallots in olive oil until soft.
- Add the rice, stirring for 3–5 minutes, until coated with oil.
- Pour in wine and about ½ cup of the hot broth and continue stirring.
- Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
- Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
- Serve immediately.