Risotto with wild mushrooms

RISOTTO WITH WILD MUSHROOMS

Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes

Ingredients

• 1 to 1.5 l (4 to 6 cups) mushrooms, diced (oyster, chanterelle, porcini or other)
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 1 sprig thyme, leaves removed
• 90 ml (6 tbsp) olive oil
• 500 ml (2 cups) Arborio or Carnaroli rice
• 125 ml (1/2 cup) dry white wine
• 2 l (8 cups) chicken stock, hot
• 500 ml (2 cups) grated Parmesan cheese
• 75 ml (5 tbsp.) unsalted butter
• 1 lemon, juice
• salt and pepper to taste

Preparation

1. In a skillet, sauté mushrooms coated with Mycryo butter or in the fat of your choice for 5 minutes.
2. Add garlic, salt and pepper.
3. In a saucepan, sweat shallots and thyme in olive oil.
4. Add the rice and stir over high heat until translucent, coated with the fat ("nacrer le riz").
5. Add white wine and reduce to dryness.
6. Over low heat, uncovered, gradually ladle the hot broth into the rice, stirring constantly, until the rice absorbs the added liquid each time. The rice is cooked when it is al dente (still firm to the bite).
7. Once cooked, remove from the heat and stir in the Parmesan, butter, lemon juice and prepared mushrooms. Check seasoning.