Wild Mushroom Risotto

[sorry, no photo]

1 1/2 c. Arborio rice
4 c. chicken stock
1 onion, chopped
1 lb. wild mushrooms, chopped
2 T. ghee
sea salt, pepper
1/4 c. dry white wine
2 T. butter or ghee
3 oz. smoked salmon, skin and bones removed, chopped – optional

Put chicken stock in a saucepan over low heat.

In a large skillet, melt ghee. Add onion and wild mushrooms, salt and pepper, and saute until liquid from mushrooms begins to evaporate. Add rice to the pan and stir for several minutes with a wooden spoon until the remainder of the liquid evaporates. The grains will begin to click softly as you stir them. All at once add the wine and stir to deglaze the pan. When the wine has been absorbed, begin to add about 1/2 c. of hot stock at a time, stirring completely after each addition. You will be stirring the pan almost constantly for approximately the next 30-40 minutes, adding 1/2 c. hot stock when the liquid in the pan has been almost completely absorbed. After about 30 minutes you will notice a creamy sauce forming. Continue stirring and adding stock 1/2 c. at a time. Taste a few grains to see if it is done to your liking. You want the grains to still have some firmness, not be mushy, and yet not be undercooked. If you run out of stock and the rice is still too underdone add 1/2 c. water.

Beat the butter into the rice. Serve with the smoked salmon in bowls. Enjoy!

© Betsy Leighton / dairyfreegaps.wordpress.com