Wild Mushroom And Epazote Risotto
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter1 tsp
Salt (or more to taste)1 cup
White Wine (dry)2 tbsps
Olive Oil2 cloves
Garlic (minced or pureed)1 cup
Manchego Cheese (grated)Directions:
1
Place the chicken stock in a medium pot and bring to a simmer
2
Heat the butter in a large pot or Dutch oven until it foams
3
Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened
4
Add the rice and stir well to coat with the butter
5
Cook 5 minutes until rice is opaque
6
Add wine, stir, and cook until it has been absorbed
7
Lower the heat to low, add one ladle of the chicken stock, and stir
8
Cook, stirring, until the stock has been absorbed
9
Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone
10
Reserve 1/2 cup stock for finishing the dish
11
In the meantime, cut the mushrooms into slices or wedges according to their natures
12
Keep the various types separate
13
Heat a large nonstick skillet over high heat for 1 minute then add some olive oil
14
Add one type of mushroom, just enough to cover the bottom of the pan
15
Shake and season with some salt and pepper
16
Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released
17
Then remove the mushrooms from the pan and reserve
18
Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms
19
Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required
20
When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well
21
Add some or all of the reserved stock if necessary to give risotto a slightly soupy character
22
Add grated cheese and epazote, taste and adjust seasoning, and serve immediately