| Level: | Easy |
| Total: | 43 min |
| Prep: | 13 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
- 2 cups arborio rice
- 1 teaspoon chopped fresh thyme
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan
- 2 teaspoons chopped fresh parsley leaves
- 1 to 2 teaspoons truffle oil, optional
- 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
- 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
- 2 ribs celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 large yellow onion, peeled and quartered
- 1 head garlic, cut in 1/2 horizontally
- Mushroom stems, optional
- 1 leek, well rinsed and roughly chopped, optional
- 3 bay leaves
- 2 sprigs fresh thyme
- Parsley stems
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 4 quarts water
Instructions
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
Reviews
This is my favorite risotto! I do mix the prosciutto into the rice. Homemade stock certainly helps.
Wonderful flavor! Used store bought stock and still wonderful!
Thanks for bringing this recipe back… I had it saved when there was an author attached, then it disappeared from your site… this is my go to risotto recipe!
When I made this it looked nothing like the pic on the site. It was thick and creamy and wonderful! I’ve eaten a lot of mushroom risotto in my time and have made other saffron risottos but this is the best risotto I have ever tasted, anytime, anywhere!