Method

1. Bring stock to a boil in a large sauce pot; reduce to a simmer and hold at that temperature while preparing risotto. *(Optional: add any mushroom trimmings to the stock while bringing it to a boil for a more pronounced mushroom flavor. Strain before using)
2. Using the induction surface and a flat-bottom 4–6−quart saucepan. Add olive oil and onion, and sauté over medium heat until onion is soft and translucent but not at all browned. Add rice and continue to sauté, coating rice with the oil, until grains are lightly toasted, about 4−6 minutes. Add the sliced mushrooms and stir them into the hot rice. Adjust heat as necessary to keep pan temperature constant and consistent.
3. Add wine and stir until it is almost completely absorbed.
4. Begin adding simmering stock to rice, one ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed. Check doneness of the rice grains after about 15 minutes. It is done when it is almost cooked but still al dente–you should be able to feel a little ”bite” in the middle of the grain, but it should not taste uncooked or gritty. Don’t worry if you have not used all the stock or need to add a little additional stock. At this point you want a creamy risotto that is slightly loose. (It will firm up a bit as it sits.)
5. Remove risotto from heat and stir in herbs, butter and cheese until melted. Adjust seasoning as necessary. Serve immediately.

Method

1. Preheat oven to Convection Roast 450 degrees F.
2. In a large sauté pan, heat the olive oil on medium-high heat until it is shimmering, just below its smoke point. Add the mushrooms and bay leaf in a single layer, season with salt and pepper. Do not move the mushrooms until they begin to caramelize. Toss them gently and move the whole sauté pan to the oven.
3. When the mushrooms are caramelized and nicely roasted, remove them from the oven and pour off any excess oil. Return them to the cooktop on low. Add the butter, scallions, and thyme, and allow them to cook in the butter and become aromatic. Stir the mushrooms to coat in the aromatics. Splash with the vinegar or lemon, if using, and add in the parsley. Toss to coat the mushrooms and serve immediately

• One quarter pound of rice (plus garnish) yields an ample main course portion.
• Arborio, Carnaroli and Vialone Nano are all types of rice that can be used to make risotto.
• Use a wide, high-sided pot with a flat bottom. Not a sauté pan.
• Keep heat consistent and do not allow sides of the pot to burn or scorch.
• Whatever stock is used, make sure it is always simmering during the cooking process.
• The rice needs to be toasted to properly release its starch. Start with some onion in oil and slowly sauté the onion until it is soft and clear, then add the rice. Gently toss the rice in the pot to “crack” the kernels and release the starch. Keep the pot from getting too hot, as the rice and onions will scald easily. When a crackling/popping noise is heard, add wine and start the cooking process.
• Always keep the rice “loose”, that is, do not let all of the liquid be absorbed or evaporate before adding more. Stay attentive to this when the risotto is near done.
• Finishing with butter, cheese and/or garnish will add liquid to the rice therefore, adjust the last addition of stock accordingly.
• Adding grated Parmesan cheese at the end of the cooking process finishes the risotto. Add the cheese, turn off the heat, stir to melt the cheese and serve.
• Refrigerate any leftover risotto and scoop into balls that can be breaded and fried into Arancini for a great quick appetizer.