ITALIAN MUSHROOM RISOTTO

INGREDIENTS:

2 Garlic Cloves
5 Fresh
Shi-take Mushrooms
1 Bunch of Oyster Mushrooms
6-10 Chanterelle Mushrooms
1 Teaspoon of fresh Thyme
3/4 cup Olive Oil
2 Shallots finely chopped
2 Cups of Italian Short Grain Rice (Arborio)
10 cups Chicken Stock
3 Tablespoon Butter
1 Tablespoon Olive Oil
1/2 Cup White Wine
1/2 cup Parmesan

METHOD:

1Chop the garlic and sauté with 1 tablespoon Olive Oil until slightly browned. Add the thyme and the chopped mushrooms and cook, adding more oil if necessary. Sauté until mushrooms are soft, about 3 minutes. Put aside to cool.

2Heat the stock to boiling and maintain hot.

3In another large sauce pan, cook the shallots with 1 tablespoon of butter and 1/2 cup of olive oil. Add the rice and toast. Deglaze with the white wine and reduce. Add the stock, one ladle at a time. (4oz) Stirring constantly, adding more stock when completely absorbed. Continue this process unit the rice has achieved the desired done ness. (which is a bit al dente) It takes about 20 minutes. Add the pre-cooked mushrooms.

4Remove from the heat and add 2 tablespoons butter and parmesan and mix deliberately and forcefully. Season with salt and pepper and serve immediately! Buon Appetito!