Ingredients:
5 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, chopped
1/2 pound fresh porcini mushrooms, wiped clean and thinly sliced
1/2 pound fresh chanterelle mushrooms, wiped clean and sliced
Salt and freshly ground white pepper
2 tablespoons chopped fresh flat-leaf parsley
5 cups beef or chicken broth
1 shallot, chopped
2 cups Arborio rice
1/2 cup white wine
1/4 cup freshly grated Parmigiano-Reggiano cheese
Procedure:
Heat 3 tablespoons of the oil and 2 tablespoons of the butter in a large skillet and cook the garlic over medium high heat until fragrant, 30 seconds. Add the mushrooms and sauté until the mushrooms have softened and lightly browned, 6 to 8 minutes. Season to taste with the salt and pepper, sprinkle in the parsley, and continue cooking 1 minute more. Cover the skillet and keep warm over the lowest heat.
Meanwhile, bring the broth to a boil and reduce heat to medium-low to keep hot. Heat the remaining oil and 1 tablespoon of the butter in a large heavy-bottomed deep skillet over medium-high heat. Add the shallot and sauté until translucent, about 1 minute. Add the rice and “toast”, stirring constantly, for 10 seconds. Add the wine and continue stirring until all of the liquid has evaporated. Add the broth, one ladle-full at a time, stirring constantly, until rice has absorbed almost all of the broth. Continue
adding the broth, ladle by ladle, until all of the stock has been absorbed after each addition. It is very important to stir constantly to achieve the proper creamy consistency. Once all of the stock has been absorbed, add the cheese and the remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper.
To serve, divide the risotto between six warmed dinner plates and arrange some of the mushrooms over each portion of risotto.
Recipe Author: Executive Chef Athos Luzzi
Restaurant: Osteria Castello Sasso Corbaro, Via Sasso Corbaro 44, Bellinzona, Switzerland
Source: http://www.burtwolf.com/pdf/ticino.pdf