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  • Wild Mushroom Risotto

    2 votes
    Prep time:
    Cook time:
    Servings: 2 Large Servings
    by dschulze
    1 recipe
    >
    Mushroom Risotto with white wine, thyme and Parmesan cheese

    Ingredients

    • 3 cups canned vegetable broth
    • 1 cup dry white wine
    • 2 tablespoons (1/4 stick) butter
    • 10 to 14 ounces sliced fresh mixed wild mushrooms (shiitake, crimini, oyster, etc.)
    • 2 teaspoons dried thyme
    • 1 cup Arborio rice
    • 1/3 cup grated Parmesan cheese

    Directions

    1. Bring broth and wine to simmer separate pot.
    2. Cover, keep warm.
    3. Chop thyme into smaller, more edible pieces to bring out the flavor.
    4. Melt butter in heavy medium saucepan over medium-high heat.
    5. Add mushrooms and 1 teaspoon thyme.
    6. Sauté until mushrooms soften, about 3 minutes.
    7. Mix in rice and heat for 1-2 additional minutes.
    8. Reduce heat to medium and start adding the broth gradually, adding more as rice absorbs it.
    9. Reduce heat to simmer before adding last ½ cup or so of broth.
    10. Mix in cheese and 1 teaspoon thyme.
    11. Season with salt and pepper.
    12. Note: Not heating the wine and adding it towards the end increases the wine flavor.
    13. Nice additions: Towards the end to not overcook, add corn (frozen works just fine) or sautéed prawns.

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    Comments

    • ksharkey
      ksharkey
      I made this using freshly foraged Blewitts. I followed both the notes about wine and corn because, well... I love both. It's delicious!

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