GOURMET MUSHROOMS RISOTTO ENJOY DAN:

                     GOURMET MUSHROOMS RISOTTO by CHEF DAN:

Serves 6

INGREDIENTS:

5 cups vegetable stock

3 tablespoons olive oil

2 pounds mushrooms (Truffles, Chanterelles, Toronto or Morels) thinly sliced

2 shallots, sliced

2 garlic cloves, minced

1-1/2- cups Royal Italian Superfine Arborio

1/2-cup EACH white wine, and vermouth

2 tablespoon chives, finely chopped

3 tablespoon butter

1/3-cup Parmesan cheese

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a sauce pan over medium-heat, bring to a gentle simmer and maintain over low heat.

2.   In a skillet add 2 tablespoons oil over medium-heat when sizzling.

3.   Add mushrooms, and cook for 3 minutes, until tender.

4.   Remove mushrooms, along with their liquid; set aside.

5.   Add 1 tablespoon oil to the skillet and stir in shallots, and garlic, sauté for 1 minute.

6.   Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

7.   Add white wine and vermouth, stirring until wines are completely absorbed.

8.   Add simmering hot stock to rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each next addition.

9.   Reserve 1/4-cup stock to add at the end.

10.                When the rice is “firm to the tooth” but slightly firm in the center and looks creamy.

11.                About 30 to 35 minutes.

12.                Remove from heat and add in reserved mushrooms with liquid.

13.                Add in reserved stock; butter, chives, and Parmesan cheese.

14.                Season with salt and pepper.

ENJOY DAN:                                                     BON-APPETIT!!