Wild Mushroom Risotto
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
37
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
30 g
Dried Mushroom5 tbsps
Unsalted Butter1 tbsp
Extra-Virgin Olive Oil2 cloves
Garlic (peeled and minced)1 cup
White Wine (dry)Directions:
1
To make mushroom broth: In a stockpot, combine the stock, crimini mushrooms, and dried mushrooms
2
Bring to a boil over high heat, reduce the heat, and simmer, covered, for about 30 minutes, until the flavors have infused
3
Strain through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible
4
Discard the solids
5
Return the strained stock to the pot, cover, season with salt and pepper, and keep at a simmer over low heat
6
To make risotto: In a large saute pan, heat 1 tablespoon of the butter over high heat
7
Add the mushrooms and season with salt and pepper
8
Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened
9
Set aside
10
In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts
11
Saute the shallots for 1 to 2 minutes, until softened
12
Add the garlic and cook for about 2 minutes longer
13
Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan
14
Add the thyme and continue stirring
15
Add the wine and stir for about 2 minutes, until nearly absorbed
16
Ladle about 1 cup of the simmering stock into the rice
17
Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed
18
Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup
19
After about 15 minutes, begin tasting the rice
20
At this point, add the stock judiciously
21
The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time
22
Stir in the sauteed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter
23
Season with salt and pepper, and serve