Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by Karry Hosford

Ingredients

  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 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
  • 2 ½ cups sliced shiitake mushroom caps (about 6 ounces)
  • + 5 more ingredients
    • 2 teaspoons olive oil
    • 2 (14 1/2-ounce) cans vegetable broth
    • ¼ teaspoon black pepper
    • 1 ½ cups water
    • ½ teaspoon salt

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
    • 4 Tbs. butter
    • 3/4 cup arborio rice
    • 2/3 cup dry white wine
    • 1/4 cup chopped flat-leaf parsley
    • +4 other ingredients
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    • 1 tablespoon fresh thyme
    • 1/2 cup dry white wine
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    • 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
    • 3 tablespoons olive oil
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    • grated Parmesan cheese
    • fresh parsley
    • 1/2 tablespoon olive oil
    • 4 cups water
    • 1/2 cup grated Parmesan cheese
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    • 1 teaspoon fresh chives
    • 1 1/2 cups water
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