Ingredients
5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
Directions
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
In
a large heavy saucepan, heat the oil and melt the butter over
medium-high heat. Add the shallots and garlic, and cook, stirring until
fragrant and soft, about 3 minutes. Add the mushrooms and cook,
stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
Add the rice and cook, stirring constantly, until the grains are opaque,
about 1 minute. Stir in the thyme. Add the wine and cook, stirring,
until nearly all evaporated. Add 3/4 cup of the stock, the salt, and
pepper. Cook, stirring constantly, until the stock is nearly all
evaporated. Continue adding more stock 1/2 cup at a time as the previous
addition is nearly absorbed, until the rice is tender and the risotto
is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and
the parsley and mix well.
Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
Homemade Chicken Stock:
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
In
a large stockpot, combine all the ingredients and bring to a gentle
boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the
surface occasionally to remove any foam that forms on the surface.
Remove
from the heat and strain through a fine mesh strainer into a clean
container. (If necessary, strain again.) Remove the meat from the bones
and reserve for another use. Discard the bones and vegetables. Let the
stock cool completely, and refrigerate overnight. Skim any fat that
forms on the surface. Keep refrigerated in airtight containers until
ready to use, up to 3 days, or freeze for up to 2 months.
Yield: 2 1/2 to 3 quarts
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/mushroom-risotto-recipe.print.html?oc=linkback