This is one of my favourite risotto dishes. A hearty and meatless entree that is easy to prepare and a great compliment to any meal. So worth all the stirring!
6 cups low-sodium chicken stock, plus more as needed
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio
1/2 cup dry white wine
3 Tbs. beef demi-glace
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste.
Directions:
in a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.
In a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onions and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring just about wilted, for about 2 minutes. Stir in the rice and cook, stirring until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often until all the liquid is absorbed.
Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20-25 minutes total.
Remove the risotto from the heat. Sir in the remaining 1 tablespoon of butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4-6.
Source: Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone.
