Wild Mushroom Risotto
Recipe - Stillwater
Wild Mushroom Risotto
Prep Time30 Minutes
Servings6
Cook Time45 Minutes
Ingredients
4 cups vegetable broth
1 oz. dried porcini mushrooms
2 tbsp olive oil
1 cup sliced leeks
1 tbsp chopped garlic
8 oz. sliced baby bella mushrooms
3.5 oz. shiitake mushrooms, stems removed, sliced
1 cup Arborio rice
1/2 cup dry sherry
1/2 cup frozen green peas, thawed
1 tbsp fresh thyme, chopped
1/2 cup grated Parmesan cheese
Directions
- In medium saucepan, bring broth to a simmer over medium-high. Remove from heat; add porcini mushrooms, cover, and leave for 20 minutes. Re- move mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse pan.
- Return strained broth to pan and bring to a simmer; keep warm.
- In large saucepan, heat oil over medium-high. Add leeks and garlic; sauté 2-3 minutes. Add mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated, about 5 minutes.
- Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup warm broth; reduce heat to a simmer. Simmer, stir- ring frequently until liquid is absorbed. Continue process adding 1⁄2 cup broth at a time until all liquid is absorbed.
- Stir in peas and thyme with last 1⁄2 cup of broth. When all liquid is absorbed, remove from heat, and stir in Parmesan. Serve immediately.
30 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Swanson Vegetable Broth, 32 Ounce
Giorgio Mushrooms, Porcini, Dried, 1 Ounce
Bertolli Olive Oil, Extra Virgin, Rich Taste, 500 Millilitre
Fresh Produce Leeks, 0.5 Pound
Fresh Bulk Garlic, 0.15 Pound
Green Giant Mushrooms, Baby Bella, Sliced, 8 Ounce
Not Available
Wild Harvest Rice, Arborio, 16 Ounce
Holland House Cooking Wine, Sherry, 16 Fluid ounce
Essential Everyday Green Peas, 16 Ounce
Wild Harvest Thyme, Organic, Fresh, 0.75 Ounce
Kraft Grated Cheese, Parmesan, 8 Ounce
Directions
- In medium saucepan, bring broth to a simmer over medium-high. Remove from heat; add porcini mushrooms, cover, and leave for 20 minutes. Re- move mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse pan.
- Return strained broth to pan and bring to a simmer; keep warm.
- In large saucepan, heat oil over medium-high. Add leeks and garlic; sauté 2-3 minutes. Add mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated, about 5 minutes.
- Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup warm broth; reduce heat to a simmer. Simmer, stir- ring frequently until liquid is absorbed. Continue process adding 1⁄2 cup broth at a time until all liquid is absorbed.
- Stir in peas and thyme with last 1⁄2 cup of broth. When all liquid is absorbed, remove from heat, and stir in Parmesan. Serve immediately.