The Best Wild Mushroom Risotto

Directions

• If using dehydrated mushrooms, put them in 2 cups of warm water for a minimum of 1 hour to rehydrate. After their rehydration, thinly slice the mushrooms. If using fresh mushrooms, ignore this step.
• When rehydrated, heat a small skillet under medium-low heat. Add in 1 tbsp of butter, the pancetta and the mushrooms. Let the mushrooms cook slowly for at least 10 minutes while occasionally stirring. This step can be done while you cook the rice.
• In a small pot, add the stock and bring to a simmer. Leave on low heat throughout the cooking process to keep warm. This will allow you to add warm liquid to your rice throughout the cook instead of cooling down your rice every time you add stock.
• Heat a medium pot under medium heat. Add 2 tbsp of butter and the onion. Cook until translucent (about 3-4 minutes). Add the rice and stir constantly for 2-3 minutes. Add the wine and cook 2 minutes.
• Add 1/2 cup of stock to the rice and stir gently until the liquid is evaporated.
• Repeat step 5 until the rice is al dente (small resistance when biting, but not hard). You may not use all the stock.
• When you are happy with the texture, add the cheddar, the parmesan. Stir for 1 minute to incorporate all the ingredients.
• You are now done! You now have risotto. Serve the risotto topped with the cooked mushrooms mixture and 1 teaspoon of pesto. This recipe is a great side for grilled meats, fish or by itself.