Mushroom Risottoadapted from Barefoot Contessa Back to Basics (Clarkson/Potter 2008)
4 oz fresh wild mushrooms (the package at my store contained sliced oyster, baby bella and shitake)
1/2 lb fresh cremini mushrooms, cleaned and sliced
4 cups chicken stock
2 cups vegetable stock
6 tablespoons unsalted butter
2 oz pancetta
1/2 cup chopped shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup parmesan cheese, freshly grated
In a large saucepan, heat the chicken and vegetable stocks and bring to a simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the mushrooms and saute for another 5 minutes.
Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.
Add 2 full ladles of the chicken stock mixture to the rice, plus the saffron, salt and pepper. Stir and simmer over LOW heat until the stock is absorbed, 5-10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25-30 minutes total.
When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the parmesan cheese. Serve hot in bowls with extra cheese.