Wild Mushroom Risotto

Ingredients

• 6 cups vegetable stock, kept warm on the stove
• 3 tablespoons olive oil
• 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter
• 1/2 cup finely grated Parmesan
• Salt and black pepper, to taste
• A handful of fresh chives, snipped

Directions

1. Warm the olive oil in a wide pan over high heat. Add the mushrooms in a single layer and cook, undisturbed, for 3 minutes, then toss and cook 3 more. Season and set aside.
2. In the same pan, warm a tablespoon of oil and cook the onion for 5 minutes until soft. Add the garlic and rice, and stir for a minute to coat every grain.
3. Pour in the wine and stir until absorbed. Add the warm stock one ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next. This will take about 20 minutes.
4. When the rice is creamy and al dente, stir in the butter, Parmesan, and most of the mushrooms. Taste and season. Serve in warm bowls, topped with the remaining mushrooms and chives.