Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by Karry Hosford

Ingredients

  • 2 ½ cups sliced shiitake mushroom caps (about 6 ounces)
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • 2 (14 1/2-ounce) cans vegetable broth
  • ¼ teaspoon black pepper
  • 1 ½ cups water
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • + 5 more ingredients
    • 2 teaspoons dried thyme
    • 1 pound uncooked Arborio rice or other short-grain rice (about 2 1/2 cups)
    • ½ cup boiling water
    • ½ cup dry sherry
    • 2 garlic cloves, minced

Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid. Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remai...

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Variations on Wild Mushroom Risotto

  • Wild Mushroom Risotto
    • 2 Tbs. freshly grated Parmigiano-Reggiano
    • Kosher salt to taste
    • 3 cups homemade or low-salt chicken broth; more if needed
    • +5 other ingredients
  • Wild Mushroom Risotto
    • 1 tablespoon fresh marjoram
    • 1 tablespoon fresh thyme
    • 1/2 cup dry white wine
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    • 5 cups canned low-salt chicken broth
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  • 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
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    • 9 1/2 tablespoons butter
    • 1/4 cup dry white wine
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    • 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake)
    • 1/2 cup dry Sherry
    • 2 shallots
    • 3/4 teaspoon fresh thyme
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  • Wild Mushroom Risotto
    • 1/2 large onion
    • 2 large garlic cloves
    • 1 cup Arborio rice or medium-grain rice
    • 1/2 cup grated Parmesan cheese
    • 4 cups water
    • +5 other ingredients
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    • 1 1/2 cups water
    • 1 1/2 ounces finely grated Parmigiano-Reggiano
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