Mushroom Risotto

Recipes from 12/2/17 by Chef Michelle Bernstein


2 tablespoons butter
1 tablespoon olive oil
1 cup yellow onion, small diced
1 pound of your favorite fresh assorted mushrooms, trimmed and chopped (We used shitake and creminis)
1 package dried porcinis, soaking in 2 cups chicken broth until softened, about 20 minutes 
½ cup dry white wine or dry sherry
6 cups chicken broth
2 cups Carnaroli or Arborio rice
2 tablespoons cold butter
thyme, finely chopped
parsley, finely chopped
1 cup grated pecorino or reggiano 
Kosher salt 
freshly ground black pepper

Heat the chicken broth in a pot over low heat. 
In a medium large pot, warm the butter and oil over medium-low heat, add the onions and cook stirring, until soft.  Add the mushrooms, raise the heat to medium and cook, stirring, until the moisture from the mushrooms is released.

Add the rice and toast, stirring for 5 minutes.  Meanwhile strain the porcinis, pour the mushroom broth into the chicken broth and chop the mushrooms.  Add the porcinis to the rice and using a 2-ounce ladle, little by little, ladle the warm broth into the rice, stirring until liquid evaporates.  Add more stock until the rice is al dente.
Remove from the heat, add the butter, herbs and cheese.  Taste for salt and pepper.