I have made risotto before with store-bought chicken stock, but this was the first time I tried using home-made stock instead. It made a world of difference in the taste - definitely worth the extra effort of making stock from scratch.
Adapted from Joy of Cooking
Yield: 4 servings
2 cups raw mushrooms
2 shallots, minced
2 tbsp olive oil
1 tbsp butter
1 medium onion, minced
4 1/2 cups chicken stock
1 cup arborio rice
1/4 cup + 1/4 cup dry white wine
1/2 cup grated parmesan cheese
- Soak any dried mushrooms in hot water for 20 minutes.
- Drain, reserving the liquid.
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms and shallots and cook until lightly browned.
- Add mushroom soaking liquid and boil it down to nothing.
- Add 1/4 cup of white wine and boil it down to nothing.
- Remove mushrooms from heat and set aside.
- Meanwhile, have chicken stock simmering over medium heat.
- In a large, heavy saucepan over medium-low heat, melt butter.
- Add onion and cook until soft and clear.
- Increase heat to medium and stir in rice. Cook, stirring often, until the rice is chalky in appearance, about 3 minutes.
- Add 1/4 cup of white wine and stir until absorbed.
- Add the chicken stock, 1 cup at a time, and simmer and stir continuously until absorbed.
- Fold in mushroom mixture when there is 1/2 cup of stock left.
- When all stock has been used, rice should be tender, but still have some "bite."
- Fold in parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately.