Step 2: The Wild Mushroom Risotto

  1. Heat Olive Oil in Saucepan
  2. Add Rice, Mushrooms & Herbs
  3. Stir Rice until it is Toasted & Browned
  4. Add Hot Chicken Stock 1/4 cup at a time (Tip: hot stock incorporates into the Risotto faster then cold)
  5. You must stir the Risotto continuously throughout the cooking process
  6. Add another 1/4 cup Stock when previous stock is absorbed (as you stir)
  7. Continue until all Stock is used (still stirring)
  8. When all liquid is absorbed take off heat and stir in Cheese (Stir some more)
  9. Set Risotto aside to cool
  10. Once cooled, put Risotto in fridge so that it can be rolled