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Wild Mushroom Risotto

Wild Mushroom Risotto Recipe

  • Extra-Virgin Olive Oil
  • 2 cloves garlic, bruised
  • 1 pound fresh mushrooms, wiped clean and sliced (I used Yellow Foot, Shiitake and Criminis)
  • Kosher Salt and freshly ground black pepper
  • 1 cup diced sweet onion (Vidalia or Walla Walla)
  • 1 cup Arborio rice
  • 1 cup dry white wine (I used a French Chablis)
  • 4 cups homemade chicken stock
  • 1 tablespoon unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Chopped chives or chopped Italian Parsley, as a garnish
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