Wild Mushroom Risotto

Mushroom stock and vegetable stock are now available in 1 quart paper containers in the soup aisle at the market. They are both rich and[ deep in color. These stocks are necessary for the preparation of this dish.]

Total Time:
27 min
Prep:
5 min
Cook:
22 min

Yield:
10 servings

Ingredients
  • 2 ounces dried porcinis (look for these in produce department)
  • 1 quart mushroom broth or vegetable stock
  • 1 tablespoon (1 turn around the pan) extra-virgin olive oil
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry Sherry
  • 4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
  • 1/2 cup (3 handfuls) grated Parmigiano-Reggiano
  • Coarse salt and pepper
Directions
  • Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.

  • In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.

  • Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.

  • The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.

  • Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.


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