Mushroom Risotto

Alberto Alboreggia, exec chef Sorrentino’s

4 c chicken broth
100 g Italian arborio rice
4 T olive oil
100 g portobello mushroom, sliced thin
100 g frozen porcini cubes
100 g oyster mushroom, sliced thin
50 g chanterelle mushroom, sliced thin
50 g chopped onion
25 g chopped garlic
½ c dry white wine
50 g fresh cream
150 g Parmigiano Reggiano, grated
3 T butter
50 g Italian parsley, chopped
3 t white truffle oil
salt and pepper

In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until crispy and gold, about 3 minutes. Remove mushrooms and their liquid and set aside. Add 1 tablespoon olive oil to skillet and stir in the onion and garlic. Cook 1 minute. Add the rice, stirring to coat with the oil, about 4 minutes. (This is the tostatura.) When the rice has taken on a golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes. Add all the mushroom, the parsley, truffle oil. Add the cream. Remove from heat and stir in the Parmesan and butter. (This is the mantecatura.) Season with salt and pepper to taste. Serve immediately.

Serves 4 or 4-6 as a side dish.