Name: Wild Mushroom-and-Red Wine Risotto
Yield: 6
Ingredients: 5 1/2 c. chicken stock -; 2 tbsp. extra-virgin olive oil -; 1 small onion -; Salt and freshly ground pepper -; 1 1/2 c. arborio rice -; 1/2 c. dry red wine -; 2 tbsp. unsalted butter -; 1 lb. mixed wild mushrooms -; 1 shallot -; 1/2 c. Parmigiano-Reggiano -; 2 tbsp. flat-leaf parsley -

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Ingredients for - Wild Mushroom-and-Red Wine Risotto

1. 5 1/2 c. chicken stock -

2. 2 tbsp. extra-virgin olive oil -

3. 1 small onion -

4. Salt and freshly ground pepper -

5. 1 1/2 c. arborio rice -

6. 1/2 c. dry red wine -

7. 2 tbsp. unsalted butter -

8. 1 lb. mixed wild mushrooms -

9. 1 shallot -

10. 1/2 c. Parmigiano-Reggiano -

11. 2 tbsp. flat-leaf parsley -

How to cook deliciously - Wild Mushroom-and-Red Wine Risotto

1. Stage

In a medium saucepan, bring chicken stock to a simmer. Keep warm.

2. Stage

In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed. Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, until nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

3. Stage

Meawhile, in a large skillet, melt butter. Add mushrooms and shallot, season with salt and pepper, and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape mushrooms into risotto and stir in cheese and parsley. Serve immediately.