Show #104

A fabulous combination of flavors add a Great Lakes flair to a traditional dish.

Ingredients:

2 cups carnaroli or arborio rice

1/2 cup Minnesota wild rice, cooked, water reserved

2 large white onions, peeled and finely diced

1 cup reconstituted wild mushrooms, water reserved

6 tablespoons evcp olive oil

6-7 cups vegetable or poultry stock

1.5 cups white wine

1/2 cup roasted garlic puree

french sea salt, to taste

cracked black pepper, to taste

Cancy's Fancy Hot Sauce, to taste

6-8 tablespoons black truffle butter

3/4 -1 cup freshly grated wisantigo parmesan

black or white truffle oil, to taste

Method:

Pick through the rice to remove any stones or foreign matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Begin light seasoning with the salt, pepper and hot sauce.

Add the rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.

Once the rice is lightly toasted, add the wild mushrooms stirring to coat with the oil and the rice after a few minutes add the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)

Preheat the stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

Halfway through the cooking process add the roasted garlic puree and continue with the light seasoning with the salt, pepper and hot sauce to taste. Depending on how you like your wild rice add the wild rice now or just before the truffle butter and Parmesan.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the truffle butter and Parmesan. Stir to combine all the ingredients and immediatley pour into serving bowls. Garnish with the a bit more shaved Paremesan and drizzle over the truffle oil.