Bernardus Lodge's Wild Mushroom Risotto

4 tablespoons olive oil, in two parts
2 cloves garlic – thinly sliced
3 sprigs thyme, stems removed
salt and pepper to taste
2 cups mixed wild mushrooms; chanterelle, black trumpet, morel – quartered to similar size pieces
1/2 medium onion (finely diced)
1 cup carnaroli rice
white wine*
4 cups hot chicken stock (or vegetable stock)
1/4 pound butter (unsalted)
1/4 cup parmesan cheese
1/4 cup flat leaf parsley – finely chopped
1 white truffle – golf ball size, optional

Heat 2 tablespoons of olive oil in a thick-bottomed saucepan over medium heat.  Add garlic, thyme and mushrooms.  Season with salt and pepper.  Sauté over medium heat until mushrooms have softened and garlic is fragrant. Remove and set aside, keep warm.

Add 2 tablespoons of oil to the thick-bottomed saucepan over medium heat. Add onions and cook until translucent. Add rice and stir slowly.  Increase the heat and add the white wine.  *The original recipe doesn't specify the amount — 1/2 cup suggested. Stir, at a rapid simmer, for 2 minutes. Keep stirring to maintain even cooking of rice.

Add the stock 1/4 cup at a time. Stir continuously, keeping a soupy consistency by adding more stock when it starts to thicken. The whole process should take about 15 -18 minutes for carnaroli rice (3-5 minutes less for arborio). Cook “al dente”.

Remove from heat. Add the butter and cheese, then stir in briskly to emulsify. Adjust seasoning.  Sprinkle with chopped parsley.

Serve in a warm bowl with sautéed wild mushrooms and garlic. Using a truffle shaver or mandolin, shave white truffle over risotto.

Visit our Wine Store to find a wine to pair with this recipe.