Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by Scott Phillips

Ingredients

  • 2/3 cup dry white wine
  • ¼ cup chopped flat-leaf parsley
  • 1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
  • 2 Tbs. freshly grated Parmigiano-Reggiano
  • 4 Tbs. butter
  • 3 cups homemade or low-salt chicken broth; more if needed
  • Kosher salt to taste
  • + 2 more ingredients
    • 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
    • ¾ cup arborio rice

Heat the chicken broth along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. S...

View full recipe at Fine Cooking

Comments

Variations on Wild Mushroom Risotto

  • Wild Mushroom Risotto
    • 1 1/2 cups arborio rice or medium-grain white rice
    • grated Parmesan cheese
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon fresh marjoram
    • +8 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
    • 1/4 cup dry white vermouth
    • 1 1/4 cups arborio rice
    • 3/4 cup leek (white and pale green parts only)
    • 1 tablespoon extra-virgin olive oil
    • +5 other ingredients
  • Wild Mushroom Risotto
    • 1 cup arborio rice or medium-grain rice
    • 1/2 cup freshly grated Parmesan cheese
    • 2 shallots
    • 3 tablespoons butter
    • 1/2 cup dry Sherry
    • +3 other ingredients
  • Wild Mushroom Risotto
    • grated Parmesan cheese
    • 1/2 tablespoon olive oil
    • 1/2 cup grated Parmesan cheese
    • 1 cup Arborio rice or medium-grain rice
    • 4 large sage leaves
    • +5 other ingredients
  • Wild Mushroom Risotto
    • 1 teaspoon white truffle oil
    • 1 1/2 ounces finely grated Parmigiano-Reggiano
    • 1 tablespoon olive oil
    • 1 1/2 cups Arborio rice
    • 1/3 cup shallots
    • +4 other ingredients


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