Wild Mushroom Risotto (Serves 2)
Heat the stock, water and clam juice to a simmer in a medium saucepan, then lower the heat to keep the liquid hot.
In a large, heavy-bottomed skillet, melt 1 tbs of the butter over medium heat. Add the chopped shallot and garlic. Sauté for 2-3 minutes or until it is slightly translucent.
Add the rice, stir with a wooden spoon coating the grains with the melted butter. Sauté for another minute or so, until there is a slightly nutty aroma, but don't let the rice turn brown.
Add a ladle of the hot liquid to the rice and stir until fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Note: It's important to stir constantly, especially while the liquid absorbs to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice develope a creamy consistency as it releases its natural starches. When it half way done add the wine and until the liquid is fully absorbed. Keep adding stock, a ladle at a time, for 10 - 15 minutes or until the grains areal dente. Note: If you run out of liquid and the risotto still isn't done, you can finish the cooking using hot water. Its also possible to not have to use all of the liquid.
Stir in mushrooms and whipped cream cheese, season to taste with Kosher salt.
Serve immediately. The starches the rice releases while cooking firm up if held for too long and the risotto turns firm and gummy so it's best to serve immediately.
This recipe is for two but can easily be double to serve more.
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