Mushroom walnut risotto with cheese

From ThisBlueWiki

This recipe is based on vegetarian mushroom risotto and this recipe (which needed serious improvement).

• 1 cup arborio rice
• 3 cups Imagine organic no-chicken broth
• 1/2 cup flavorful dry white wine such as Chenin Blanc, room temperature
• 2 medium shallots, diced
• 1 garlic clove, minced
• 2 cups chopped crimini or baby bella mushrooms
• 1/3 cup chopped walnuts
• 3 Tbsp. extra virgin olive oil
• black pepper to taste (start at 1/4 tsp)
• 1/3 cup grated asiago cheese (try gorgonzola?)

Heat vegetable stock, keep warm in a small saucepan.

In a wok or large, heavy-bottomed saucepan, sauté shallots and garlic in 2 1/2 tablespoons olive oil over medium-high heat until soft, about 3 minutes.

Add rice, walnuts and pepper; sauté for 1 to 2 minutes without browning, stirring constantly. The edges of the rice grains should be translucent but the center opaque.

Using a ladle, pour in hot stock one ladle at a time, stirring constantly. Add wine, preferably at room temperature, after the first ladle cup of stock. Wait until liquid is absorbed before adding more; when stirring, sauce on the bottom of the pan will begin to get tacky, this is the sign that more liquid needs to be added right away. Adjust heat as necessary to maintain a vigorous simmer.

Continue cooking and stirring the rice very frequently, adding stock one ladle at a time. When about 2-3 ladles remain, stir in mushrooms. Continue until broth is gone and rice is al dente (tender but firm).

Remove from heat, and stir in remaining 1/2 Tbsp. olive oil and the cheese, making sure the cheese is thoroughly mixed in. Serve immediately.

• Suggested side dishes: Steamed broccoli. Steamed spinach with butter and lemon juice may also work.
• Suggested wine pairing: A good Chenin Blanc, well-chilled (this can also be used in the recipe at room temp). A white Rioja or French Chardonnay would also work.