Tyler uses sauteed wild mushrooms and chicken stock to make creamy risotto!Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2WqoFoQSubscribe to Food Network ▶ http://foodtv.com/YouTubeFried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Porcini and Chanterelle RisottoRECIPE COURTESY OF TYLER FLORENCELevel: IntermediateTotal: 3 hr 15 minPrep: 45 minCook: 2 hr 30 minYield: 4 to 6 servings Ingredients1/4 cup extra-virgin olive oil1/4 cup unsalted butter2 shallots, minced1/2 pound fresh chanterelle mushrooms, stemmed and sliced 1/2 pound fresh porcini mushrooms, stemmed and sliced 3 sprigs fresh thyme, leaves only1 fresh bay leaf2 cups white wineSea salt and freshly ground black pepperSea salt and freshly ground black pepper 2 cups vialone nano rice or arborio rice6 cups chicken stock, recipe follows2 tablespoons fresh parsley, minced1/2 cup Parmesan1 ounce fresh white truffles, optionalChicken Stock:1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved1 rutabaga, cut into large chunks2 carrots, cut into large chunks2 celery stalks, cut into large chunks2 large onions, quartered1 turnip, halved1 head garlic, halved1/4 bunch fresh thyme2 bay leaves1 teaspoon whole black peppercornsDirectionsWarm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate. Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes. Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.Chicken Stock:Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads. Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TylersUltimate #TylerFlorence #FoodNetwork #PorciniAndChanterelleRisottoTyler Florence's Porcini and Chanterelle Risotto | Tyler's Ultimate | Food Networkhttps://www.youtube.com/watch?v=x1fCoZD7n-8