WILD MUSHROOM RISOTTO

 

1 ½ Cups of Aborio Rice
7-8 Cups of Chicken Broth or As Needed
½ Cup of Dried Gourmet Mushrooms, chopped
2 Tablespoons of fine chopped shallots
3 Tablespoons Unsalted Butter
2 finely chopped cloves garlic
½ cup white wine
¼ cup heavy cream
1/2 cup of Romano Cheese plus a little extra for garnish
½ tsp. salt and white pepper mixed
1 Tablespoon of chopped parsley 

Heat broth in a separate sauce pot, bring to a boil and then just keep hot.  In a separate pot, melt butter. Add shallots and garlic and sauté for a minute or two. Add wine and mushroom and cook until wine is almost evaporated. Add rice, stir and then add about one cup of hot broth. Cook until all the broth is absorbed. Keep adding broth until rice is tender but firm (al dente) and all broth is absorbed (you may not need all the broth). Add cream and cheese. Season to taste but if you used a canned broth you should not need more salt or pepper.

 Serve immediately in heated bowls garnished with sprinkled parsley and cheese.