Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Sourdough, Wild Mushroom, and Bacon Dressing

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Cranberry Wild Rice Dressing

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword