Wild Mushroom Risotto
photo by Derf2440
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1301.24 ml chicken broth
- 44.37 ml butter
- 44.37 ml olive oil
- 2 shallots, chopped
- 453.59 g wild mushroom, sliced (oyster, crimini, shiitake)
- 236.59 ml arborio rice
- 118.29 ml dry sherry
- 118.29 ml parmesan cheese, freshly grated (about 2 oz)
- 3.69 ml fresh thyme, chopped
directions
- Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
- Melt 3 tbsp 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, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
- You may not need to use all the broth.
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Reviews
-
Excellent, and not too complicated! I used extra chicken broth instead of sherry and a pound of assorted fresh mushrooms - crimini, oyster, and shiitake. Also used about 1/3 of a small onion instead of shallots. It's a little time-consuming to cook but so worth it. Add a sprinkle of fresh ground black pepper at the end.
Tweaks
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Excellent, and not too complicated! I used extra chicken broth instead of sherry and a pound of assorted fresh mushrooms - crimini, oyster, and shiitake. Also used about 1/3 of a small onion instead of shallots. It's a little time-consuming to cook but so worth it. Add a sprinkle of fresh ground black pepper at the end.
RECIPE SUBMITTED BY
kymgerberich
Sarasota, Florida
I love cats and other animals, cooking, crocheting, and glass painting.