Mushroom-Herb Risotto

Mushroom-Herb Risotto
Photo by James Carrier

Ingredients

  • 1 ½ pounds fresh mushrooms (see notes), cleaned and thinly sliced (see below)
  • About 4 ½ cups fat-skimmed reduced-sodium chicken broth
  • 1 cup finely chopped onion
  • ½ cup shredded parmesan cheese or other dry Italian cheese (see notes)
  • Salt and pepper
  • 1 tablespoon chopped fresh tarragon
  • ½ cup dry white wine
  • + 5 more ingredients
    • 2 tablespoons chopped parsley
    • 1 ½ cups arborio or medium-grain white rice
    • 1 tablespoon chopped fresh thyme leaves
    • 1 tablespoon chopped fresh sage leaves
    • 2 tablespoons olive oil

1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and mushrooms and stir often until onion is limp and liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes. 2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups bro...

View full recipe at My Recipes

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