Rosemary and Mushroom Risotto

Ease of Preparation: Medium.

Yield:   2-3 servings.

Ingredients:

3 cups (720ml) vegetable stock

¼ cup (60ml) olive oil

1 white onion, finely chopped

2 garlic cloves, minced

1 cup (240ml) uncooked Bomba rice

1 cup (240ml) dried Porcini mushrooms, rehydrated

4 sprigs fresh rosemary, stems removed

¼ cup (60ml) butter

2 cups (480ml) quartered Chanterelle mushrooms

2 cups (480ml) quartered Cremini mushrooms

1 cup (240ml) grated Parmesan cheese

Juice of 1 lemon

Salt and pepper

Fried rosemary leaves, for garnish (optional)

Method:

In a saucepan, bring vegetable stock to a simmer over medium heat.

Keep warm for later use.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.

Add onions and garlic, and cook, stirring often, for 2-3 minutes, or until onions are translucent.

Add rice and stir well to coat with olive oil.

Add porcini mushrooms and rosemary, and cook for 1 minute, stirring often.

Add about ¾ cup of stock and bring to a simmer.

Continue simmering until all liquid has been absorbed.

Add more stock and continue simmering until absorbed.

Repeat until rice is tender.

While rice is simmering, heat remaining oil and 2 tablespoons of butter in a second large skillet.

Add chanterelle and cremini mushrooms, and cook for 8-10 minutes, stirring occasionally, until mushrooms are tender and golden brown.

Season with salt and pepper and remove from heat.

Reserve mushrooms for later use.

Once the rice is tender, stir in half the Parmesan cheese, the remaining butter, and lemon juice.

Season with salt and pepper, and mix until cheese and butter have melted.

Serve risotto warm, topped with the fried mushrooms, remaining Parmesan cheese, and fried rosemary leaves (optional).