For the risotto
6 cups (1.5 L) chicken or vegetable broth
¼ cup (60 ml) dried mushrooms, finely chopped (about 0.2 oz/5 g)
2 tbsp (30 ml) olive oil
1/3 cup (80 ml) diced pancetta
¼ cup (60 ml) butter
1 stalk of celery, finely chopped
1 French shallot, finely chopped
1 garlic clove, finely chopped
1 1/3 cups (330 ml) Arborio risotto rice
1 cup (250 ml) dry white wine
1 cup (250 ml) finely grated Louis Cyr Bergeron cheese
For the wild mushrooms
8 oz (225 g) mixed wild mushrooms, cleaned and roughly chopped
¼ tsp (1 ml) salt
Freshly ground black pepper
2 tsp (10 ml) lemon juice
Finely grated Louis Cyr Bergeron cheese
¼ cup (60 ml) chopped toasted hazelnuts
Fresh herb leaves (basil, oregano, or Italian parsley)
Lemon zest (optional)
For the risotto:
– Pour the broth into a saucepan and add the dried mushrooms.
– Place over high heat and bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
– Reduce the heat to the lowest setting to keep it warm. (Keep the dried and rehydrated mushrooms in the broth; they will be incorporated into the risotto gradually with the broth throughout the cooking process.)
– In a large skillet set over medium-high heat, warm the oil and then add the diced pancetta. Sauté until golden, then reduce the heat to medium-low and add the butter.
– Stir to melt it, then add the celery and shallot, cooking and stirring until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
– Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges.
– Add the wine and stir vigorously as it bubbles, scraping the bottom of the skillet to release any caramelized bits. Simmer until the wine is completely absorbed.
– Pour in a ladleful of the hot mushroom broth and simmer, stirring occasionally, until the broth is almost completely absorbed.Continue adding broth, one ladle at a time, allowing each ladleful to be absorbed before adding another.
– When there is about one ladle of broth left, reduce the heat for the risotto to the lowest setting, then incorporate the finely grated Louis Cyr Bergeron cheese. Stir until the cheese is completely melted and incorporated.
– Stir in the remaining mushroom broth and all the rehydrated mushroom pieces from the saucepan, as well as the sautéed wild mushrooms. The risotto should be creamy and smooth. You can add a bit more hot broth if the risotto seems too thick.
– Taste and adjust the seasoning, if necessary.
– Cover and turn off the heat. The risotto can rest for about 5 minutes, but it’s best served as soon as possible to enjoy it at its best.For the wild mushrooms:
– While the risotto cooks, place a non-stick skillet over medium-high heat. Let it heat for 2 to 3 minutes, then add the mushrooms.
– Dry cook the mushrooms, stirring occasionally, until they are well browned, about 7 to 8 minutes.
– Remove from the heat, season with salt and pepper, then drizzle with lemon juice.
– Transfer the mushrooms to a bowl and set aside while the risotto finishes cooking.To serve :
– Divide the risotto among four warm bowls.
– Garnish with more finely grated Louis Cyr Bergeron cheese, roasted chopped hazelnuts, fresh herbs, and lemon zest if desired.
– Enjoy immediately!