Woodland Mushroom Risotto

Wild mushrooms are the best nonanimal source of vitamin D going and some have the added benefit of vitamins B and C as well. They are also a good source of antioxidants such as polyphenols that have been linked with cancer-risk reduction and antiaging.

8 cups (2 L) mushroom stock
3 cups (750 mL) dry white wine
6 Tbsp (90 mL) vegetable oil
6 cups (1.5 L) assorted mushrooms, sliced
1/4 cup (60 mL) olive oil
1 1/2 cups (350 mL) finely chopped onion
1 Tbsp (15 mL) finely chopped garlic
1 bay leaf
3 cups (750 mL) Arborio rice
1 1/2 cups (350 mL) grated Parmesan cheese
1/4 cup (60 mL) unsalted butter
Salt and pepper

Mix stock and white wine together and bring to a boil.

In a fry pan, heat vegetable oil and cook mushrooms on medium-high heat until tender and until they show a bit of colour.

In a wide, heavy-bottomed pot, heat olive oil and sweat onions, garlic, and bay leaf until onions are golden brown. Add rice and stir.

Add 1/2 cup (125 mL) of the boiling stock and white wine mixture to the rice and stir constantly until the moisture is absorbed. Repeat this step until all the boiling liquid has been added to the rice. This process should take about 20 to 30 minutes. The rice is ready when it is creamy and very rich looking.

Stir in cheese, butter, and cooked mushrooms. Adjust the seasoning and serve while hot.

Serves 6.

source: "Something Nu for Fall", alive #299, September 2007