Wild And Cultivated Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Stock

   In a saucepan, bring the vegetable or chicken stock to a simmer over medium heat. Keep it warm on low heat.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, sautéing until softened, about 2-3 minutes.

3. 3

   Cook the Mushrooms

   Add the wild and cultivated mushrooms to the skillet. Cook, stirring occasionally, until they are tender and any liquid has evaporated, about 5-7 minutes. Season with salt and pepper.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast lightly.

5. 5

   Add Stock Gradually

   Pour in a ladle of warm stock, stirring frequently until the liquid is absorbed. Continue adding stock, one ladle at a time, allowing it to absorb before adding more. This process should take about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is creamy and al dente, stir in the remaining butter and grated Piave cheese. Adjust seasoning with salt and pepper if necessary.

7. 7

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

8. 8

   Serve

   Spoon the risotto into bowls, top with a slice of prosciutto, a poached egg, and a sprinkle of chopped parsley.