Wild Mushroom Risotto with Parmesan Crisps

Method 7 steps

1. 01

   Heat the oven to 400 F. Spoon 1/2 cup parmesan into 8 thin ovals on a parchment-lined sheet and bake for 6 to 7 minutes until lacy and golden. Cool on the sheet to crisp.

2. 02

   Sear the fresh mushrooms in olive oil over high heat for 6 minutes until browned, season and set aside. Chop the soaked porcini and add their strained liquid to the stock.

3. 03

   Melt 1 tbsp butter in the same pan and soften the shallot and garlic for 3 minutes. Add the rice and toast for 2 minutes until the edges turn translucent.

4. 04

   Pour in the wine and stir until absorbed, then add the hot stock a ladle at a time, stirring often and waiting until each addition is almost absorbed, for 18 to 20 minutes.

5. 05

   When the rice is creamy but still has a slight bite, stir in the porcini and most of the seared mushrooms.

6. 06

   Off the heat, beat in the remaining butter and parmesan until glossy, and let it rest 2 minutes.

7. 07

   Spoon into warm bowls, dot with reserved mushrooms and chives and stand two parmesan crisps in each serving.

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