This risotto recipe would make a wonderful main or an incredibly indulgent side dish.
In a large sauce pan coated lightly with extra virgin olive oil on high heat, sweat the maitakes for about 1-2 minutes, then remove from pan and set aside. In the same pan, melt butter and sauté scallion whites, garlic and shallots. Add rice and sauté. Deglaze with wine and reduce completely. Add Worcestershire sauce and 2 cups chicken stock and bring to a boil and stir. Reduce to a simmer, cover and allow to cook until just before al dente, about 20 minutes.
For a party: spread out on a rimmed cookie sheet to chill. When ready to serve, in a saucepan, combine rice, simmering chicken stock to taste, and softened butter to taste. You can also brighten flavor with a squeeze of lemon. Mix with maitakes, toss with cheese, and garnish with scallions greens.
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