Wild Mushroom Risotto
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
38
Spice
41
Sweetness
49
Sourness
29
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place dried porcinis and stock or broth in a saucepan and bring stock to a boil
2
Reduce heat to low and simmer
3
In a large skillet, heat oil and butter over medium to medium high heat
4
Add shallots and saute 2 minutes
5
Add arborio rice and saute, 2 or 3 minutes more
6
Add Sherry and cook the liquid completely absorbed
7
Add several ladles of hot stock or broth and reduce heat slightly
8
Simmer, stirring frequently until liquid is absorbed
9
Remove mushrooms from water and reserve cooking liquid
10
Coarsely chop the porcinis and add them to the rice
11
Continue to ladle broth into arborio, half the remaining amount at a time
12
Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente
13
Cool and store any remaining liquids if there are any
14
The ideal total cooking time for perfect risotto is 22 minutes
15
The consistency should be creamy
16
Stir in thyme and a few handfuls of grated cheese
17
Season your risotto with salt and pepper to your taste
18
Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads