Wild Mushroom Risotto — Robert St. John

Name: Wild Mushroom Risotto — Robert St. John
Ingredients: 3 tablespoons + 2 tablespoons whole unsalted butter; 2 cups Aborio rice; 3 tablespoons shallots, minced; 4–6 cups hot mushroom stock; 1 tablespoon salt, added to the mushroom stock; 3/4 ounce dry morels or 3 ounces fresh, slice into 1/4 inch thick slices (if using dry, cover the mushrooms completely with hot water soak until softened, then slice); 1 cup cream; 1/2 cup Parmesan cheese, freshly grated; 2 tablespoons fresh parsley, chopped; 2 teaspoons fresh thyme, chopped; 1 teaspoon fresh ground black pepper; 2 Tbsp truffle oil

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In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become soft. Add rice. Stir constantly to prevent…

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Ingredients

3 tablespoons + 2 tablespoons whole unsalted butter
2 cups Aborio rice
3 tablespoons shallots, minced
4–6 cups hot mushroom stock
1 tablespoon salt, added to the mushroom stock
3/4 ounce dry morels or 3 ounces fresh, slice into 1/4 inch thick slices (if using dry, cover the mushrooms completely with hot water soak until softened, then slice)
1 cup cream
1/2 cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh ground black pepper
2 Tbsp truffle oil