No special equipment is needed to make this pasta dish.
16 ounces Beef Stock
16 ounces Chicken Stock
1 tablespoon Demi-Glace (optional)
1 Shallot, finely chopped
2 cloves of Garlic, finely chopped
6 tablespoons of Butter
1 ¾ cups Italian Rice, preferably Carnaroli
6 tablespoons of Red Wine
Approx. ½ teaspoon Saffron Powder
Salt and freshly ground Pepper to taste (or 1 teaspoon Montreal Steak seasoning -- a product of McCormicks)
½ cup freshly grated Parmesan Cheese
Dried Porcini Mushrooms (about 2 tablespoons reconstituted and chopped)
1/4 cup of Heavy Cream
Dash of Cayenne Pepper (optional)
In a large sauce pan, bring the beef and chicken stock to a simmer and whisk in the demi-glace. Keep the liquid at a low simmer. In a heat resistant bowl, place the dried mushrooms and add boiling hot water. Let stand for about 15 minutes until the mushrooms are reconstituted. Once the mushrooms are soft, chop coarsely and set aside. Throw out the liquid. In a large sauce pan, melt 4 tablespoons of the butter, add the shallot and garlic, and sauté until translucent. Add the rice and stir until well coated; then add the wine. Boil for a few minutes, and then add about 1 cup of the stock. Cook until nearly all of the stock has been absorbed and then add another 2/3 cup of the stock. Stir constantly. Continue to add stock in small quantities as needed. The risotto will take about 15 to 20 minutes to cook. About half way through, add the saffron in a small amount of broth, and also add the mushrooms. Continue to stir constantly.
When the rice is ready it should be soft and creamy -- not "mushy" or "runny". Taste the risotto and add any additional seasoning to taste. Add a dash of cayenne pepper, if desired at this point. Once at the desired "doneness", take the risotto off the heat and mist the rest of the butter and ¼ cup of the parmesan cheese in along with the cream. Serve immediately with the rest of the parmesan cheese served on the side.