Goosecross Cellars - Six delectable ways to say Happy Valentine's Day!

February 2003

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Wild Mushroom and Dry Jack Risotto
6-8 serivngs

7-8 cups vegetable and/or mushroom stock
2 lb. assorted wild mushrooms such as hedgehogs, porcini, morels
olive oil for sautéing mushrooms

3 Tbs. olive oil
2 Tbs. unsalted butter
1 large onion, finely diced
3 ea. garlic cloves, minced
2 cups carnaroli or Arborio rice
1/2 cup dry white wine, such as sauvignon blanc
3/4 cup grated dry jack cheese
salt and pepper to taste

Cut the ends off mushroom stems (if using fresh) and place mushroom ends in a large saucepan with stock. Bring stock to a simmer over high heat and reduce heat to very low, just to keep stock hot but not simmering. Clean mushrooms thoroughly with a brush or towel and slice into pieces about _" thick. Heat a large sauté pan on high until it is nearly smoking. Add a bit of olive oil to coat the bottom of the pan and immediately toss in only enough mushrooms to cover the pan in one layer. Sauté mushrooms in over high heat, tossing occasionally, until they are golden brown, then add salt and pepper to taste. Repeat sauté process with remaining mushrooms and reserve.

In a large, wide pot heat together 3 Tbs. olive oil and butter until butter melts. Add onion and cook on medium heat, stirring frequently until onion is very tender but not brown. Stir in garlic and cook briefly, until garlic has softened. Add rice and stir thoroughly to coat with oil. Cook rice in oil until rice is pale golden and aromatic. Add wine and cook, stirring constantly with a wooden spoon, until all wine is absorbed. Add hot stock to rice one cup at a time (strain out mushroom stems), stirring constantly and allowing all liquid to be absorbed before each subsequent addition of stock. Continue adding stock until rice grains are very creamy but center still resists the bite. Remove pot from heat and stir in reserved mushrooms and cheese. Taste risotto and add salt and pepper to taste; add more cheese if desired. Serve immediately with a drizzle of extra virgin olive oil and chopped parsley.