Shelly's Recipe

BASIL RISOTTO WITH WILD MUSHROOMS AND SPRING ONIONS

Category: Rice/Risotto

1/4 cup basil-flavored olive oil
1 cup (1-inch) strips green onion
1 small leek, white part only, washed well and cut into thin strips
6 ounces morels, quartered, or other wild mushrooms, sliced
1 large plum tomato, cored, seeded, and julienned
3 large roasted garlic cloves, chopped
2 tbsp chopped fresh oregano
1/4 tsp dried red pepper flakes
3 tbsp shredded basil leaves
Salt to taste
Ground black pepper to taste
1 cup Arborio rice
4 to 5 cups chicken broth, heated
1 tbsp balsamic vinegar
1 tbsp minced fresh parsley
2 tbsp unsalted butter
1/2 cup freshly grated Parmesan cheese
Garnish: minced fresh parsley
Garnish: freshly grated Parmesan cheese

In a large heavy saucepan, heat the oil over moderate heat. Add the green onions and leek, and cook, stirring occasionally, 3 minutes, or until wilted. Add the mushrooms, and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are just tender. Add the tomato, garlic, oregano, red pepper flakes, basil, and salt and pepper to taste, then cook, stirring, 3 minutes more. Add the rice, and cook, stirring, 1 minute.

Keep chicken broth warm over medium-low heat. Begin adding the broth to the rice, 1/2 cup at a time, and simmer, stirring frequently, until the liquid is almost completely absorbed. Continue adding the broth in the same manner until the rice is tender and creamy but still slightly al dente, about 15 minutes. Add the balsamic vinegar, parsley, butter, and Parmesan. Gently stir risotto just until the butter is melted. Transfer to plates, garnish with parsley and Parmesan if desired, and serve immediately.