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" Recipe courtesy of Wolfgang Puck. SERVINGS 4 INGREDIENTS 1/2 cup peanut oil 1/2 pound (1 medium) onion, minced fine 1 large garlic clove, minced 2 cups Arborio rice 1 cup dry white wine 2 cups mushroom stock, heated 5 cups chicken stock, heated 3 tablespoons olive oil 1/2 pound wild mushrooms, stems reserved for stock Salt 1/4 cup (1 medium) tomato, chopped, peeled, and seeded 4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces 2 ounces (1/2 cup) grated Parmesan cheese Large pinch chopped Italian parsley Freshly ground pepper PREPARATION 1. In a medium-size heavy saucepan, heat peanut oil. Over medium-high heat, saut\u00E9 onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, coating rice with oil and onion. 2. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. 3. Meanwhile, in medium skillet, heat olive oil. If mushrooms are large, cut into bite-size pieces and saut\u00E9 over medium-high heat just to soften, 3 to 4 minutes. 4. Pour 3 cups stock into rice, turn flame to high, and stir in large pinch of salt and tomato. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as necessary. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and 1/4 cup Parmesan cheese until completely dissolved. Stir in parsley, and season with salt and pepper to taste. 5. Presentation: Divide among 4 heated plates and serve immediately. Pass remaining 1/4 cup Parmesan cheese. Back to chef Puck&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a466/mushroom-risotto-recipe/>