Wild Mushroom Risotto

Easy to make this creamy wild mushroom risotto is such a richly flavorful, meatless main dish you'll use any excuse to make it again.

Ingredients

• For the Mushroom Stock:  ·   
• Water  ·  32 ounces 
• Dried Mixed Wild Mushrooms  ·  1 package 
•  ·   
• For the Risotto:  ·   
• Arborio Rice  ·  1 cup 
• Leek, only white portion, cleaned and diced  ·  1 
• Garlic Cloves, minced  ·  2 
• White Wine  ·  1/2 cup 
• Butter  ·  2 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 
• Herbie's Porcini Powder  ·  1 tablespoon 
• Pecorino or Parmesan Cheese, grated  ·  1/2 cup 
• Mascarpone Cheese  ·  1/4 cup 
• Williamson Wines Truffle Salt  ·  1 teaspoon 
• Fresh Chervil, picked  ·   

Instructions

For the Mushroom Stock:

Start by bringing the 4 cups of water up to almost a boil over high heat. Remove the water from the heat and add the dried mushrooms to the pot. Let them steep and rehydrate for 30min. Remove the mushrooms from the liquid (make sure to save all the water that is left behind).

Add the rehydrated mushrooms to a food processor and pulse a few times until they are finely chopped. Alternatively you can do this with a knife but it will take longer. Reserve for later.

For the Risotto:

In a large pot heat the olive oil and butter over medium high heat. When it begins to shimmer add the leeks and garlic. Add a pinch of salt and sweat them for 2 minutes.

Add the arborio rice and toast for 1 minute before you add the white wine.

Reduce the wine by 1/2 then add 1 cup of homemade mushroom stock and turn the heat down to a simmer.

Let the rice slowly cook over very low heat for about 30 minutes constantly stirring and adding ½ cup of mushroom stock at a time until it is completely absorbed by the rice and it is almost cooked through. Cook until the rice is cooked through to al dente.

Once the risotto is almost done, fold in the finely chopped mushrooms, mascarpone and Herbie's Porcini Powder.

Garnish with fresh chervil, grated pecorino, and more truffle salt if desired. Serve immediately and enjoy with a glass of Williamson Wine.