Wild Mushroom Risotto

Neiman Marcus fashion director Ken Downing likes to serve this mushroom-laden version of the traditional Italian rice dish, created by Neiman Marcus executive chef Kevin Garvin, in individual wonton spoons as an appetizer at his New Year’s Eve celebration. Our take? No need to wait for a holiday before you make a batch -- it's delicious for any occasion. Our recipe tester raved about the recipe, saying it was the best risotto she’d ever had.

WILD MUSHROOM RISOTTO

Yield: 6 to 8 servings
Adapted from Neiman Marcus Taste: Timeless American Recipes (Clarkson Potter, 2007) by Kevin Garvin

4 cups homemade chicken stock or 2 (14-ounce) cans chicken broth
3 tablespoons olive oil
1 onion, minced (about 1 cup)
2 whole garlic cloves
1 1/2 cups shiitake mushrooms, sliced
1 1/2 cups cremini mushrooms, sliced
1 cup Arborio rice
1/3 cup heavy cream (add more as needed)
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon salt to taste
1/4 teaspoon freshly cracked white pepper to taste
Garnishes: sliced Roma tomatoes and fried leek strips

1. Pour chicken stock into a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and keep warm.

2. Place a heavy-bottomed saucepan on the burner directly next to stock. Heat oil in the empty saucepan over medium heat. When the oil is hot, add the onion and garlic, and sauté for 3 minutes. Remove the garlic cloves, crush, and set aside. Add all of the sliced mushrooms to the onion in pan and sauté, stirring often, for 5 minutes or until the mushrooms are softened and have completely released their moisture. Add the rice to the pan, sauté for 3 minutes, and reduce heat to low.

3. Using a 4-ounce ladle or a 1/2 cup measure, start adding the warm chicken broth to the rice mixture while stirring with a wooden spoon, allowing the rice to absorb each addition of liquid before adding another ladle of broth. It will take about 35 minutes, stirring constantly, for all the broth to be added and absorbed.

4. Remove from heat. Stir in 1/3 cup cream, butter, cheese, and the crushed garlic. Add more cream as needed. Season with salt and pepper, and garnish with sliced Roma tomatoes and fried leek strips. Serve immediately.