Wild Alaskan Mushroom Risotto

You can use whatever mushrooms grow in your area – or even fresh ones purchased locally.

About 8 ounces fresh, cleaned mushrooms, sliced

2 T. Butter, divided

2 T. Extra virgin olive oil

1 Clove of garlic, crushed

1/4 c minced onion

1 c. Arborio rice

24 oz. Low sodium Chicken OR Vegetable broth, hot

4 oz. White wine (Riesling or Sauvignon Blanc work well)

1/2 c. Pecorino Romano

Black Pepper to taste

Melt 1T. butter with 1T. of the olive oil in a large, deep skillet over medium heat. Sautee the onion and the crushed garlic clove until the onion is translucent. Add the mushrooms and continue to sautee until the mushrooms have completely dewatered and have begun to brown. Remove the garlic and discard. Remove the mushrooms and set aside.

Add the remaining olive oil to the pan. When heated, add the rice and stir until rice begins to brown, about 3-5 minutes. Begin adding broth 1 cup at a time, stirring continuously until broth is almost completely absorbed each time before adding more. When you have about 1 cup of broth left, add the wine, then the last cup of broth. When the last cup of broth is almost absorbed, reintroduce the mushrooms and stir to heat through.

Add the last 1T. of butter and stir until melted, then add the Pecorino Romano. This cheese is quite salty, so be sure to taste before you add salt.

Salt and pepper to taste. Serve immediately.  Makes 4 servings.

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