Wild Mushroom Risotto

Ingredients

  • 1 cup arborio rice or medium-grain rice
  • ½ cup dry Sherry
  • 3 14 1/2-ounce cans vegetable broth
  • 2 shallots
  • ¾ teaspoon fresh thyme
  • ½ cup freshly grated Parmesan cheese
  • 3 tablespoons butter
  • + 2 more ingredients
    • 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake)
    • 3 tablespoons olive oil

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, a...

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
    • 1/2 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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