Wild Mushroom Risotto

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Tuscan Table

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
22 min
Level:
--
Yield:
10 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 22 min
Total:: 27 min

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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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Comments & Reviews

recipe Wild Mushroom Risotto
Beth Schwenksville, PA 05-04-2008
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This has become one of my regulars
Rated: 5 stars out of 5

If you cook risotto at too high a heat, the liquid doesn't have time to absorb and it actually takes LONGER to cook than if... you have patience and let it simmer. Plus, the liquid will actually evaporate rather than soften the rice, so cooking it too quickly completely defeats the purpose--you're just ruining it. And you have to stir--a whole bunch--but if the heat is at the right temperature it can be left alone for a moment or two to work on other dishes. I use fresh mushrooms in this, and most of the time I use vegetable stock, but if you have nothing but chicken stock, it will do in a pinch.Read more
recipe Wild Mushroom Risotto
Susan Edmonton 06-19-2007
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Wild about Wild Mushroom Risotto
Rated: 5 stars out of 5

This recipe is so easy and such a wonderfully complimentary side dish to so many meals. All my family looks forward to this... one!Read more
recipe Wild Mushroom Risotto
Thomas Damon, TX 02-07-2007
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Only one complaint.
Rated: 4 stars out of 5

It is a lot of work for a rice dish. The flavors are wonderful, the wine carries the flavor throughout the dish, and the... rice itself is nice and creamy. I overcooked it a little for my wife since she doesn't care for al dente'. It was still fantastic, better than just about any restaurant.Read more
recipe Wild Mushroom Risotto
Meg Rancho Cucamonga, CA 01-13-2007
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Very Creamy
Rated: 4 stars out of 5

This was a great side dish to Rachel's Tuscan Chicken!! I couldn't find the dried porcinis so I sauteed down some fresh... portabellos...very good!!Read more
recipe Wild Mushroom Risotto
Krista Midland, TX 08-26-2006
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Delicious
Rated: 5 stars out of 5

My husband and I were very impressed. For such an easy dish, it is definitely one to serve to company!
recipe Wild Mushroom Risotto
HEATHER Putnam Valley, NY 03-10-2006
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Restaurant Quality Taste
Rated: 5 stars out of 5

Incredible, rich results for my first rissoto and much easier than I anticipated. It took closer to 30 minutes, but I was... able to get away with a few minutes between stirs without sacrificing quality. Added an extra touch of cream to finish it off with the cheese...outstanding!Read more