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Home > Recipes > With Classic Reduced Veal and Beef Stock
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Wild Mushroom Risotto
Serves 6 to 8
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 For pure comfort food, risotto has few peers. Our elegant version is rich in meat stock with a final flourish of truffle oil. Don't stint on the ingredients: real Parmigiano Reggiano, plenty of wild mushrooms, and a stock with Glace de Viande Gold make it stellar.
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Ingredients:
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- ¼ c. (60 mL) fruity olive oil
- 1½ c. (375 mL) finely chopped onion
- ¾ lb. (340 g) mixed wild mushrooms, such as shiitakes, portobellos, and crimini, sliced
- 2 c. (500 mL) Arborio rice
- ¾ c. (190 mL) dry white wine
- 3 oz. (90 g) Glace de Viande
Gold®
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- 6 c. (1½ L) water, heated
- Salt and freshly ground black pepper to taste
- ½ c. (125 mL) freshly grated Parmigiano Reggiano
- ¼ c. (60 mL) finely chopped flat-leaf parsley
- 2 T. (30 mL) truffle oil
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Heat oil in a medium size casserole. Add onions and sauté until lightly browned. Stir in mushrooms and cook until tender, about 5 minutes, then add rice and stir to coat with oil. Pour in wine and bring liquid to a boil. Reduce heat and, stirring often, add heated stock by cupfuls, stirring until rice has nearly absorbed all of the liquid before adding the next cup, about 20 minutes total time. Stir in salt, pepper, cheese, parsley, and truffle oil. Rice should be al dente, but risotto should have a creamy consistency. Add more liquid if too dry. Divide among warmed plates and serve immediately.
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