Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by www.chow.com

Ingredients

  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ½ cup dry white wine
  • 1 ½ cups Arborio or Carnaroli rice
  • 2 shallots, minced
  • 3 tablespoons unsalted butter
  • 4 cups (1 quart) low-sodium chicken broth
  • 2 cups boiling water
  • + 7 more ingredients
    • 2 ounces dried wild mushrooms
    • For the risotto::
    • 2 tablespoons snipped chives
    • ¾ pound cremini mushrooms, cleaned, trimmed, and sliced (about 4 cups)
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons unsalted butter (¼ stick)
    • For the topping::

To prepare the dried mushrooms for the risotto, place them in a small mixing bowl and cover with boiling water. Let mushrooms sit until softened, about 45 minutes. To make the topping, heat the butter and olive oil in a large frying pan over medium-high heat. When the butter foams, add the crem...

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Variations on Wild Mushroom Risotto

  • Wild Mushroom Risotto
    • 2 Tbs. freshly grated Parmigiano-Reggiano
    • 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
    • 4 Tbs. butter
    • +5 other ingredients
  • Wild Mushroom Risotto
    • 2 1/2 cups onions
    • 1 tablespoon extra-virgin olive oil
    • 1/2 cup dry white wine
    • 1 tablespoon fresh thyme
    • 5 cups canned low-salt chicken broth
    • +7 other ingredients
  • Wild Mushroom Risotto
    • 1 1/2 pounds fresh wild mushrooms
    • 7 cups (about) low-salt chicken broth
    • 1 tablespoon extra-virgin olive oil
    • +6 other ingredients
  • Wild Mushroom Risotto
    • 1/2 cup dry Sherry
    • 3 tablespoons butter
    • 2 shallots
    • 3 tablespoons olive oil
    • 1 cup arborio rice or medium-grain rice
    • +3 other ingredients
  • Wild Mushroom Risotto
    • 4 large sage leaves
    • grated Parmesan cheese
    • 1 cup Arborio rice or medium-grain rice
    • 1/2 cup grated Parmesan cheese
    • 1/2 tablespoon olive oil
    • +5 other ingredients
  • Wild Mushroom Risotto
    • 1 1/2 cups water
    • 1 1/2 cups Arborio rice
    • 1 teaspoon fresh chives
    • 1 1/2 ounces finely grated Parmigiano-Reggiano
    • 1 teaspoon white truffle oil
    • +4 other ingredients


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