Yield: 6-8 Servings
9 Cups Chicken Stock
3 Tablespoons Olive Oil, Divided
1 Tablespoon Unsalted Butter
4 Cups Sliced Mushrooms
3 Cups Arborio Rice
½ Cup Dry White Wine
1 Tablespoon Heartland Seasoning OR
1 Teaspoon Great Lakes Seasoning
½ Teaspoon French Grey Sea Salt
¼ Cup Minced Flat Leaf Italian Parsley
½ Cup Grated Parmigiano-Reggiano (Optional)
3-4 Slivered Chives
We love to make this dish during the late spring when the Morel mushrooms make their appearance in the woods! It’s such a short season, but nothing is better than this risotto to celebrate our ‘find’ (or our friends’ finds) of these beautiful mushrooms. Throughout the rest of the year we use cremini mushrooms, which are just as wonderful in this dish as the Morels (well, almost!). You may even choose to use a mixture of mushrooms in your dish. No matter what you choose, we are certain your guests will think you’re a hero when you serve this one!
Place chicken stock in a saucepan over medium heat. Heat until just before a simmer develops, then reduce temperature to low. Leave saucepan over heat until risotto is done. Meanwhile, place 1 tablespoon oil, butter, and mushrooms in a small sauté pan placed over medium high heat. Sauté mushrooms until they are brown and have rendered their juices. Remove from heat and set aside.
Place a large sauté pan over medium high heat. Add remaining olive oil and heat through. Add rice and sauté, stirring frequently, until it has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice.
Now begins the ‘process’. Working over medium to medium low heat, add seasoning blend and 2-3 cups of the warm chicken stock to the rice and cook, stirring frequently, until the stock has dissipated. If at any time the rice sticks to the pan, reduce heat.
Follow the process, adding 1 cup of warm stock at a time, until you have used all of the stock and the rice is al dente. Begin to test the rice for doneness when you have used all but 2 cups of stock. Continue adding stock until it is done to perfection.
When done, remove rice from heat. Add sautéed mushrooms, parsley, and 2 tablespoons Parmigiano-Reggiano, if using, and toss together. Place risotto in a serving bowl, garnish with chives and cheese, and serve.