Creamy Arborio Rice with Mixed Mushrooms and Prosciutto

Info

• Prep time: 13 minutes
• Cook time: 30 minutes
• Total time: 43 minutes
• Yield: 4 to 6

Ingredients

• 1 tablespoon olive oil
• 5 to 6 cups chicken stock (recipe below) or canned low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1/2 cup shallots, finely chopped
• 1 teaspoon garlic, minced
• 12 ounces mixed mushrooms, cleaned, stems removed (reserve for stock if you like), and thinly sliced
• 2 cups arborio rice
• 1 teaspoon fresh thyme, chopped
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1 cup Parmesan, finely grated
• 2 teaspoons fresh parsley leaves, chopped
• 1 to 2 teaspoons truffle oil (optional)
• 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, for garnish

For the Homemade Chicken Stock

• 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds mixed chicken bones (wings, backs, necks)
• 2 celery ribs, roughly chopped
• 1 large carrot, roughly chopped
• 1 large yellow onion, peeled and quartered
• 1 head garlic, halved horizontally
• Mushroom stems (optional)
• 1 leek, well rinsed and roughly chopped (optional)
• 3 bay leaves
• 2 sprigs fresh thyme
• Parsley stems
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 4 quarts water

Instructions

1. Pour the stock into a medium saucepan and bring it to a simmer over medium heat. Turn the heat down to very low to keep it hot.
2. Set a large heavy saucepan over medium-high heat and warm the oil with the butter until the butter melts. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 3 minutes. Add the mushrooms and cook, stirring, until they collapse and their liquid cooks off, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains look opaque, about 1 minute. Stir in the thyme. Pour in the wine and cook, stirring, until it has almost completely evaporated. Add 3/4 cup of the hot stock along with the salt and pepper. Cook, stirring constantly, until the stock is almost absorbed. Keep adding more stock, 1/2 cup at a time, as each addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in the cream, 1/2 cup of the cheese, and the parsley; mix well.
3. Take the pan off the heat and taste to adjust the seasoning. If you like, stir in truffle oil to taste.
4. Serve right away, sprinkling each portion with some of the remaining cheese and the ham.
5. For the stock: put all the ingredients in a large stockpot and bring to a gentle boil. Lower the heat and simmer, uncovered, for 2 hours, skimming off any foam that rises to the surface from time to time.
6. Remove from the heat and strain through a fine-mesh strainer into a clean container. (Strain again if needed.) Pick the meat off the bones and save it for another use. Throw away the bones and vegetables. Let the stock cool completely, then refrigerate it overnight. Skim off any fat that solidifies on top. Store in airtight containers in the refrigerator for up to 3 days, or freeze for up to 2 months.