Wild Mushroom & Sage Risotto W/Parmesan Wafers

• 6-8 cups chicken stock
• Boiling water, as needed
• 1 tbsp. olive oil
• 1/2 stick (1/4 cup) unsalted butter, divided
• 1/4 lb. fresh wild mushrooms, such as porcini, chanterelles, or hedgehogs, trimmed & chopped into 1/2-inch pieces
• 1 tsp. fresh sage, chopped
• 1/3 cup (about 2 medium) finely chopped shallots
• 2 cups (about 14 oz.) Arborio or carnaroli rice
• 3/4 cup (1-1 1/2 oz.) finely grated parmesan cheese
• 1/2 cup parmesan cheese for wafers

1. Pour chicken stock into a large saucepan & bring to boil over high heat. Decrease heat to lowest setting, cover & keep hot. Fill small saucepan w/water & heat over high heat until boiling. Lower heat, cover & keep hot.
2. In another large saucepan, heat olive oil & 1 tbsp. butter over medium-high heat until butter foams. When foaming subsides, add mushrooms & cook, stirring occasionally, until browned & any liquid they release is evaporated, about 4 mins. Add sage & season with salt & pepper & transfer to bowl using slotted spoon. set aside.
3. Return the saucepan to medium heat. Add 2 tbsp. butter & heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently w/wooden spoon, about 3-4 mins. Add rice 7 cook, stirring constantly until evenly coated w/butter and heated through, about 3 mins.
4. Increase heat to medium &, using ladle, add about 1 cup of hot stock to rice. Cook, stirring constantly w/wooden spoon, over medium heat until stock is almost full absorbed. Add remaining stock 1/2 cup at a time, stirring constantly & adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from sides of pan, about 16-20 mins.
5. Adjust heat so rice simmers rapidly throughout the cooking. Use boiling water if stock has been used & rice requires more cooking time. Risotto is done when creamy & grains are plump & tender w/slight resistance to bite. Taste & season w/salt & white pepper. Remove from heat & stir in remaining 1 tbsp. butter, sauteed mushrooms, to taste & parmesan. If risotto is thick, use leftover stock to thin as needed.
6. Parm wafers: Preheat oven to 400. Pour heaping tbsp. onto parchment and lightly pat down. Bake until golden/crisp, about 3-5 mins. Cool.
7. To serve: Ladle risotto into 4 warmed shallow serving bowls, place parmesan wafer on top & serve immediately.

chicken stock, boiling water, olive oil, unsalted butter, fresh wild mushrooms, fresh sage, shallots, carnaroli rice, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-sage-risotto-w-parmesan-wafers-52018021 (may not work)