Porcini&Krupnik Risotto

• 1/2 kg of Arborio rice
• 5 to 6 cups vegetable stock
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 table spoons minced shallots
• 1 teaspoon minced garlic
• 400 gr pound porcini mushrooms, cut into dice ( 2 cups)
• 100 ml of Krupnik (Polish honey liquor) or sherry
• 2 table spoons butter
• 1 cup finely grated Parmigiano-Reggiano
• pinch of ground nutmeg

1. 1. Bring the chicken stock to a simmer.
2. 2. In a 3-quart heavy-bottomed skillet, heat the olive oil add the shallots and garlic to the pan and cook over a medium flame for 1 to 2 minutes, stirring to prevent browning. Stir in porcini and cook 3 minutes. Add the rice and stir with a wooden spoon until coated with the oil.
3. 3. Reserve 2 tablespoons of the Krupnik (or Sherry) and add the remainder to the pan. Stir constantly over medium heat until the liquid has been absorbed by the rice.
4. 4. Ladle half cup of hot veg stock into the pan and stir until it is absorbed. Continue with the rest of the stock, adding half cup at a time and letting each addition be absorbed completely by the rice before adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. The grains of rice should be al dente. Count on 20 to 25 minutes for the rice to cook.
5. 5. When all the stock has been used, swirl in the butter, the reserved 2 tablespoons Krupnik (or Sherry), half the cheese, pinch of nutmeg and the salt and pepper. Spoon the risotto into the warm serving bowl, sprinkle with the remaining cheese, and serve immediately.

rice, vegetable stock, kosher salt, freshly ground black pepper, shallots, garlic, porcini mushrooms, honey, butter, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/porcini-krupnik-risotto-1200562 (may not work)