Wild mushrooms risotto

• Olive oil
• 2 shallots, finely chopped
• 2 cups arborio rice
• 1 cup white wine
• 5 cups hot chicken stock (or vegetable stock) + 1/2 cup at the end
• 1 cup Blanche de Chambly beer from Unibroue
• 1/4 cup butter
• 250g shiitake mushrooms
• 250g oyster mushrooms
• 250g cremini mushrooms
• 2 tablespoons fresh thyme leaves + some for the service
• Zest from 1 lemon
• 1 cup freshly grated parmesan + some for the service
• Lemon wedges
• Salt and ground pepper

• In a big pan at medium heat: add about 2 tablespoons olive oil and cook shallots for 3-4 minutes while stirring.
• Add the rice, stir well to coat then continue cooking for 1 minute. Add the white wine and stir. Reduce until dry.
• Continue cooking while adding 3/4 cup of chicken broth at a time, while reducing until dry everytime. Very important to stir regularly. ( Add the beer to the risotto when you’re at about half of the broth ). If the liquid is absorbing or evaporating too fast, reduce heat slightly. This cooking should take about 25 to 30 minutes.
• Meanwhile, in a big skillet at medium-high heat, melt the butter and add the mushrooms, thyme, lemon zest then season with salt and pepper. Cook for 3-4 minutes. Close heat and keep warm.
• Rice cooking is completed? Remove from heat and add the parmesan, half of the mushrooms then stir well. Season with salt and pepper if necessary! Right before serving, add 1/2 cup of chicken broth and stir delicately. Risotto needs to be served creamy as hell!
• Place the risotto in the plates then add a handful of the remaining mushrooms on top. Cover with freshly grated parmesan then decorate with thyme leaves. Serve with a lemon wedge and squeeze the juice on top !

*Note : Risotto is good when al dente : tender outside and slightly firm inside. You might not need all the broth to achieve the required cooking.