Wild Mushroom and Arugula Risotto

Wild Mushroom and Arugula Risotto
Photo by Maren Caruso


  • 4 Tbs. unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 5 cups lower-salt chicken broth
  • Freshly ground black pepper
  • 1-½ cups (1 oz.) dried mushrooms, rehydrated and chopped, plus ¾ cup soaking liquid
  • 3 oz. baby arugula (4 cups, loosely packed)
  • 1-½ cups Carnaroli or Arborio rice
  • + 4 more ingredients
    • 1/3 cup sliced chives
    • ½ cup dry sherry
    • 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
    • Kosher salt

Heat the mushroom soaking liquid with the chicken broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3...

View full recipe at Fine Cooking


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