Wild Mushroom Risotto with Fiscalini Lionza
Wild Mushroom Risotto
Yields: 6 people
2 cups Wild Mushrooms, Brushed Cleaned, Sliced
1 tsp. Fresh Garlic, Minced
1 tsp. Fresh Shallots, Minced
2 tbs. Sciabica Extra Virgin Olive Oil
½ cup White Wine
1 tsp. Fresh Thyme, Leaves, Chopped
2 cups Arborio, Risotto
10 cups Chicken Broth
1 bag Spinach, Cleaned
4 Tbs. Butter
½ cup Fiscalini Lionza, Grated
To Taste Salt and Pepper
1 tbs. White Truffle Oil
-in a thick bottom pot, saute the mushrooms in Sciabica Extra Virgin Olive Oil until shrinks half the size.
-add garlic, shallots, thyme and saute til lightly brown, add risotto to coat.
-deglaze pan with white wine
-then gradually add hot chicken broth one ladle at a time, when liquid is gone add another ladle.
-repeat process for about 30 minutes, taste test rice kernels to see if they are aldente.
-To Finish: Fold Spinach, Butter, and Fiscalini Lionza Cheese.
-adjust seasonings with Salt and Pepper to Taste
-Drizzle a little White Truffle Oil on Top
-Grate more cheese on top if desired
Executive Chef, John M. Surla
Proprietor, Fina & Surla’s