- 1/3 cup Peanut Oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 2 cups Arborio rice
- 1 cup Dry white wine
- 7 cups Vegetable or Chicken Stock, kept simmering
- 3 tablespoons Olive oil
- 1/2 pound Wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
- 1 medium tomato, chopped peeled, and seeded
- 4 tablespoons Unsalted butter, chilled and cut into small pieces
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Chopped Italian parsley
- Salt and freshly ground black pepper
- In a medium-size heavy saucepan, heat the peanut oil.
- Over medium-high heat, saute the onion and garlic just to soften, stirring constantly, 3 to 4 minutes.
- Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
- Deglaze with the white wine and cook until the liquid is absorbed, stirring often.
- Pour in enough hot vegetable or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
- Meanwhile, in a medium skillet, heat the olive oil.
- If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
- Pour 3 cups of hot vegetable or chicken stock into the rice, turn the flame to high, and stir in the tomatoes.
- Stir until almost al dente.
- Stir in the mushrooms and the remaining 1 cup stock, as necessary.
- Remember, the risotto should be creamy, not runny.
- Remove from the flame and vigorously beat in the chilled butter and the Parmesan cheese until completely dissolved.
- Stir in the parsley, and season with salt and pepper to taste.