Drunken Risotto with Wild Mushrooms Recipe | James Beard Foundation

Ingredients

• 5 1/2 cups chicken stock
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• Salt
• freshly ground pepper
• 1 1/2 cups arborio rice
• 1/2 cup dry red wine
• 2 tablespoons unsalted butter
• 1 pound mixed wild mushrooms, thinly sliced
• 1 shallot, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped flat-leaf parsley