Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by Nigel Cox

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 7 cups (about) low-salt chicken broth
  • ¼ cup grated Parmesan cheese plus additional for serving (optional)
  • ¾ cup leek (white and pale green parts only)
  • ¼ cup dry white vermouth
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms
  • 1 ¼ cups arborio rice
  • + 3 more ingredients
    • 1 ½ pounds fresh wild mushrooms
    • ¼ cup dry white wine
    • 9 ½ tablespoons butter

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushr...

View full recipe at Epicurious

Comments

Variations on Wild Mushroom Risotto

  • Wild Mushroom Risotto
    • 4 Tbs. butter
    • 1/4 cup chopped flat-leaf parsley
    • 3/4 cup arborio rice
    • 2/3 cup dry white wine
    • Kosher salt to taste
    • +3 other ingredients
  • Wild Mushroom Risotto
    • 1 tablespoon fresh marjoram
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup dry white wine
    • 1 tablespoon fresh thyme
    • 1 tablespoon extra-virgin olive oil
    • +7 other ingredients
  • Wild Mushroom Risotto
    • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
    • 1/2 cup dry white wine
    • 1 1/2 cups Arborio or Carnaroli rice
    • +10 other ingredients
  • Wild Mushroom Risotto
    • 1 cup arborio rice or medium-grain rice
    • 1/2 cup dry Sherry
    • 3 14 1/2-ounce cans vegetable broth
    • 2 shallots
    • 3/4 teaspoon fresh thyme
    • +3 other ingredients
  • Wild Mushroom Risotto
    • 1/2 ounce dried porcini mushrooms
    • 1/4 cup dry red wine
    • 2 large garlic cloves
    • 1 cup Arborio rice or medium-grain rice
    • +6 other ingredients
  • Wild Mushroom Risotto
    • 1/3 cup shallots
    • 1 1/2 ounces finely grated Parmigiano-Reggiano
    • 1/4 pound fresh wild mushrooms such as porcini, chanterelles, or hedgehogs
    • +6 other ingredients


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