Similar to a recipe we published in our 2014 Fall issue of the Pocket Watch newsletter, this winter risotto is more generous in its use of red wine and the added ingredient of soy sauce that builds upon the savory nature of the mushrooms.
3 1/2 Cups chicken stock
1 1/2 Cups dry red wine
1 Tbsp. olive oil
4 Tbsp. butter
3 shallots, finely chopped
1 clove garlic (smashed and chopped)
1/2 pound wild mushrooms, sliced
2 Tsp. fresh thyme, chopped
1 Tbsp. fresh Italian parsley, chopped
2 Tsp. soy sauce
2/3 Cups leeks, finely chopped white and light green parts
1 Cup Arborio rice
1/2 Cup Parmigiano Reggiano, grated
1/4 Cup Asiago cheese, grated
1 Tbsp. chives, chopped
Combine chicken stock and wine in a pan and bring to a simmer over medium heat. Adjust the heat to avoid boiling, and keep the liquid war.
Meanwhile, in a medium fry pan, combine the olive oil, half of the butter, the shallots, and garlic. Saute until they just start to caramelize, about 3 to 4 minutes. Add the mushrooms, thyme, and parsley, and cook for another 5 minutes. Add the soy sauce and toss to coat the mushrooms. This is a good time to add salt and pepper to taste.
Remove the mushroom mixture from the heat and set aside. Melt the remaining butter in a large saucepan over medium heat. Add the leeks and saute for 2 minutes. Add the rice and stir for 2 minutes, until the grains are toasted and coated with the butter and leeks. Stir in a ladle of the warm stock – wine mixture and cook until the rice has absorbed it all. On medium heat, add the remaining stock one ladle at a time, letting the rice absorb the liquid completely before adding more. Keep stirring and checking the rice for doneness – this could take up to 30 minutes. If the stock evaporates before the rice is fully cooked, add a small amount of water to the pan and stir.
Stir the mushroom – shallot mixture and cheese into the rice. Spoon into serving bowls and top with the chives.