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

Method:

-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