Wild Mushroom Risotto

Ingredients

  • ½ ounce dried porcini mushrooms
  • ¼ cup dry red wine
  • 2 large garlic cloves
  • 1 cup Arborio rice or medium-grain rice
  • ½ cup grated Parmesan cheese
  • ½ tablespoon olive oil
  • 4 cups water
  • + 4 more ingredients
    • 4 large sage leaves
    • grated Parmesan cheese
    • ½ large onion
    • fresh parsley

Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Cho...

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 tablespoon extra-virgin olive oil
    • 7 cups (about) low-salt chicken broth
    • +7 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
    • 1/3 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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