Prep time: 45 minutes

Serves 6-8

Ingredients:

2 cups Arborio rice

1 pound morel, cremini, portabella, or porcini mushrooms– you may combine all of these mushrooms if you wish

6 tablespoons unsalted butter

½ cup chopped shallots

½ cup dry white wine

5 cups chicken stock

¼ cup heavy cream

2/3 cup fresh grated Parmesan or pecorino cheese

¼ cup fresh chopped Italian flat leaf parsley

1 teaspoon kosher salt

2 tablespoons fresh cracked black pepper

Arborio Rice

Directions:

Wipe any dirt from the mushroom with a soft rag- don’t wash your fungi!

Place a large stainless steel sauté pan on the stove over medium high heat. Melt the butter in the pan, and add the mushrooms. Cook the mushrooms stirring with a wooden spoon until the moisture begins to evaporate and they become golden brown and caramelized- this should take at least 5-6 minutes.

Add the chopped shallots and continue to cook for 3 minutes.

Place the Arborio rice in the pan and stir until all of the kernels are coated with the fat, mushrooms, and shallots. Continue to cook the rice in the pan until it becomes slightly brown, and smells nutty- approximately 3-4 minutes.

Deglaze the pan with the ½ cup of dry white wine- scrape the bottom of the pan with the wooden spoon- this is where the flavor bits are.

At this point, begin adding the chicken stock ½ cup at a time- it is very important that you continue to stir the mixture constantly at this time. As the rice absorbs the liquid, continue adding the chicken stock ½ cup at a time.

When you get to the end of your chicken stock supply begin tasting your rice- the texture should be firm to the bite.

Add the heavy cream and fresh grated pecorino or Parmesan cheese. Stir for 1 minute. Add the salt and pepper, and taste for seasoning. Stir in the fresh chopped parsley.

Serve immediately topped with grated cheese and chopped parsley.