Recipe - Wild Mushroom And Epazote Risotto

6 Ups Brown Chicken Stock; see
* Note
2 tablespoon Butter
1 Yellow onion; peeled and
minced
1 teaspoon Salt; or more to taste
One half teaspoon Freshlyground black pepper;
or more to taste
1 One half cup Round shortgrain rice such
as Arborio
One half cup Dry white wine
2 tablespoon Olive oil
1 pound Fresh assorted mushrooms;
preferably wild, cleaned
(ideally a mixture of
Cremini; Oyster, Shiitake
and Portobe
2 Garlic cloves; minced or
pureed
One half cup Grated manchego cheese
(or substitute Parmesan)
1 bn Epazote; picked, chopped
coar

* Note: See the "Brown Chicken Stock" recipe which is included in this
collection.

Place the Brown Chicken Stock in a medium pot and bring to a simmer. Heat
the butter in a large pot or Dutch oven until it foams. Add the onion,
season with 1 teaspoon salt and One half teaspoon pepper, and cook 5 minutes
until softened. Add the rice and stir well to coat with the butter. Cook 5
minutes until rice is opaque. Add wine, stir, and cook until it has been
absorbed. Lower the heat to low, add one ladle of the chicken stock, and
stir. Cook, stirring, until the stock has been absorbed. Continue adding
stock and stirring frequently until rice is al dente and most of the stock
is gone. Reserve One half cup stock for finishing the dish. In the meantime, cut
the mushrooms into slices or wedges according to their natures. Keep the
various types separate. Heat a large nonstick skillet over high heat for 1
minute then add some olive oil. Add one type of mushroom, just enough to
cover the bottom of the pan. Shake and season with some salt and pepper.
Cook until mushrooms are lightly browned, then add some of the garlic,
toss, and saute one minute until its flavor is released. Then remove the
mushrooms from the pan and reserve. Return the pan to the heat, add more
olive oil and when it smokes add another batch of mushrooms. Continue in
this way until all mushrooms have been cooked, wiping out pan occasionally
when required. When rice is al dente and mushrooms are all cooked, add
mushrooms to the rice and stir well. Add some or all of the reserved stock
if necessary to give risotto a slightlysoupy character. Add grated cheese
and epazote, taste and adjust seasoning, and serve immediately. This recipe
yields 4 entree or 6 appetizer