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Wild Mushroom Risotto
Recipe - Stillwater
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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® 100% Natural Vegetable Broth](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/d45f6565-0f8c-4a05-af06-52cc70778092.jpeg)
Swanson® 100% Natural Vegetable Broth, 32 Ounce
$3.49$0.11/oz
![Bertolli Olive Oil, Extra Virgin, Rich Taste](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/60f64712-b37d-431a-8b6c-369905aadde1.jpeg)
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.99 was $14.99$0.71/oz
![Fresh Bulk Garlic](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/e4bab0cb-e86d-438b-864d-b4ee293da95f.jpeg)
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
![Wild Harvest Rice, Arborio](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/798585b9-620d-479f-84da-3e1ed6df459c.jpeg)
Wild Harvest Rice, Arborio, 16 Ounce
$4.99$0.31/oz
![Holland House Cooking Wine, Sherry](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/ffec5409-5ff8-47f1-919f-2b2af296b86b.jpeg)
Holland House Cooking Wine, Sherry, 16 Fluid ounce
$4.99$0.31/fl oz
![Kraft Cheese, Parmesan, Grated](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/39862cd9-73d7-49a3-b1b5-c94762d1470c.jpeg)
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.59 was $4.99$0.57/oz
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.