Truffled Wild Mushroom Risotto

Truffled Wild Mushroom Risotto

Truffled_Wild_Mushroom_RisottoPorcini/Shitake Mushroom Stock

5 cups water brought to a simmer
2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped
Bring the water just up to a simmer and then add the mushrooms.  Allow to steep for 30 minutes before using in recipes.  Strain before using.

Make the risotto:

5 cups mushroom stock
3 tablespoons UP Extra Virgin Olive Oil

2 shallots, finely chopped

sea salt and freshly ground pepper

1 1/2 cups Arborio or Carnaroli rice

1/2 cup white wine

1 teaspoon white or black truffle oil

1 pound mixed wild mushrooms, thinly sliced

1/2 cup freshly grated Pecorino cheese

2 tablespoons chopped flat-leaf parsley


In a medium saucepan, bring the stock to a simmer. Keep warm. In a large saucepan, heat the olive oil and add the mushrooms.  Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.   Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat,