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Wild Mushroom Risotto
Makes 4 Servings
Ingredients
*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
Instructions
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.
Source
Chef Chris Ferrell, White Horse Tavern, Newport, RI