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Wild Mushroom Risotto
Makes 4 Servings
*4 tbls. unsalted butter
*1 tbls. olive oil
*1 small white onion, finely chopped
*2 cloves garlic, finely chopped
*8 oz. wild mushrooms, such as portobello, cremini or shiitake, cut into small chunks
*1 tbls. mixed fresh herbs, such as parsley, tarragon or thyme, chopped
*1 1/2 cups risotto (Arborio) rice
*1/3 cup white wine
*4 cups chicken stock
*1 cup freshly grated Parmesan cheese
*2 tbls. heavy cream
*Salt and pepper to taste
*Fresh herbs for garnish
1Heat butter and oil in a heavy bottomed saucepan over medium heat. Add onion and cook 1-2 minutes, until soft but not browned. Add garlic, mushrooms and herbs and cook 3-4 minutes more.
2Add rice to saucepan and stir to combine. Add white wine and stir continuously with a wooden spoon until the wine is absorbed. Add stock 1/2 cup at a time and stir until stock is absorbed. Continue to add remaining stock until liquid has been absorbed and rice is al dente, approximately 18-20 minutes.
3Add Parmesan cheese, cream, salt and pepper and mix well. Remove from heat. Serve on warm plates and garnish with fresh herbs.
Chef Chris Ferrell, White Horse Tavern, Newport, RI