Ingredients

• 300 g Arborio rice
• 250 g, fresh Wild mushrooms (mixed, e.g., chanterelles, boletes)
• 100 g, grated (or Oka, or sharp cheddar) Le Migneron de Charlevoix cheese
• 50 g Dried cranberries
• 2 , medium, finely chopped Shallots
• 2 , cloves, minced Garlic
• 100 ml Dry white wine
• 1.2 L, hot Vegetable or chicken broth
• 30 g Unsalted butter
• 2 tbsp Olive oil
• 2 tbsp, chopped Fresh parsley
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Clean the mushrooms and cut them into pieces. In a large skillet, heat 1 tbsp of olive oil over medium-high heat and sauté the mushrooms until golden and their water has evaporated. Set aside.

2. 2

   In a heavy-bottomed pot or Dutch oven, heat the remaining olive oil and 15g of butter over medium heat. Add the chopped shallots and cook until translucent, about 3-4 minutes. Add the garlic and cook for 1 more minute.

3. 3

   Stir in the Arborio rice and cook for 1-2 minutes until the grains are translucent around the edges.

4. 4

   Pour in the white wine and simmer, stirring constantly, until it is completely absorbed by the rice.

5. 5

   Add one ladle of hot broth to the rice and stir until fully absorbed. Continue adding broth, ladle by ladle, waiting for each addition to be absorbed before adding more. Stir frequently.

6. 6

   After about 15 minutes, stir in the reserved mushrooms and dried cranberries. Continue adding broth until the rice is al dente (about 18-20 minutes total). The risotto should be creamy but the grains still slightly firm in the center.

7. 7

   Remove from heat. Stir in the remaining butter (15g) and grated cheese. Cover and let rest for 2 minutes.

8. 8

   Serve immediately, garnished with fresh chopped parsley and a grind of fresh black pepper.