Mixed Wild Mushroom Risotto

Name: Mixed Wild Mushroom Risotto
Yield: Makes 2 servings (can be doubled)
Ingredients: 3 cups canned vegetable broth; 1 cup dry white wine; 2 tablespoons (1/4 stick) butter; 8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster); 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 1 cup arborio or medium-grain white rice; 1/4 cup grated Parmesan cheese

August 20, 2004

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

Recipe information

Yield
Makes 2 servings (can be doubled)

Ingredients

cups canned vegetable broth

cup dry white wine

tablespoons (1/4 stick) butter

8 to 10

ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)

tablespoons chopped fresh thyme or 2 teaspoons dried

cup arborio or medium-grain white rice

/4 cup grated Parmesan cheese

Need to make a substitution?

Preparation

Step 1
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Step 2
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes