Wild Mushroom Risotto
Recipe - Lyndale Liquor
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
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.