Wild Mushroom Risotto RecipeIngredients
- olive oil
- 1 lb chopped wild mushrooms (try oyster mushrooms)
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups arborio rice
- 3/4 cup dry white wine
- 1 quart chicken stock (use veggie stock if you wish)
- 1 T minced thyme
- 1 cup parmesan cheese
- 2 T butter
- salt & pepper to taste
- Heat 4 tablespoons olive oil in the base of a heavy bottomed pot over high heat. Add 1 pound chopped, fresh wild mushrooms (I used oyster mushrooms), season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
- Add 1 diced onion and 4 cloves minced garlic and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add 2 cups arborio rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Add 1 tablespoon minced fresh thyme. Season with salt and pepper.
- Add 3/4 cup dry white wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes. Scrape any browned bits off the bottom of the pot.
- Add 1 ladle of warm chicken stock and stir constantly. When the liquid is absorbed add another ladleful. Repeat until 1 quart of chicken stock is absorbed into the risotto. Add 1 tablespoon minced thyme, 1 cup of Parmesan cheese and 2 tablespoons of butter. Turn off the heat and cover the pot. Let rest for five minutes.
- Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
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