Homemade mushroom risotto with a delicious chicken stock base. Very flavorful and not too difficult!
1) For stock, add all ingredients to a large stockpot with 10 cups of cold water.
2) Bring this to a boil and let it simmer for at least an hour, but 2-3 hours is best. Then strain off all of the solids and you will be left with a lovely golden liquid.
If you want to strain off the fat, the best way to do this is to make your stock a day in advance and then chill it in the fridge. The fat will solidify and then you can easily strain it out.
1) Slice your mushrooms and dice the onion. For the mushrooms, saute them in a large skillet over medium heat heat with 1-2 tablespoons of olive oil until they soften, about 5 minutes.
2) Remove mushrooms from pan and add 3 tablespoons of butter and oil to the pan over medium heat. Add diced onion and let cook until soft, about 3-4 minutes. You don’t want the onion really browned.
3) When the onions are soft, but not browned, add your rice. Cook for a few minutes to heat rice. Heat stock in a separate pot over medium heat.
4) Deglaze pan with white wine and stir until wine evaporates. Then start adding hot stock in about 1/2 cup batches.
5) STir risotto as the stock cooks and keep adding stock when the pan is almost dry. After 30 minutes and 5ish cups of stock your risotto should be almost cooked through but still have a very small bite.
6) Stir in 1/3 cup Parmesan cheese and mushrooms from earlier. Season with salt and pepper and serve immediately.