Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Carnaroli or Arborio rice; 2 Tbsps butter; 1 liters hot chicken stock; 118 milliliters chopped chives; 237 milliliters dried porcini mushrooms, soaking in 3 cups hot water; 473 milliliters dry white wine; 680 grams assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced; 2 cloves garlic, smashed with heel your hand; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 118 milliliters grated Parmigiano

Wild Mushroom Risotto might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains roughly 18g of protein, 24g of fat, and a total of 622 calories. Head to the store and pick up mushrooms, butter, chives, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Equipment you will use

Frying Pan

Add the assorted fresh mushrooms to the pan and season with salt.

Ingredients you will need

Fresh Mushrooms

Salt

Equipment you will use

Frying Pan

Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.

Ingredients you will need

Mushrooms

Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.)

Ingredients you will need

Mushrooms

Water

Equipment you will use

Slotted Spoon

Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.

Ingredients you will need

Mushrooms

Water

Coat a large saucepot abundantly with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color.

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Onion

Salt

Equipment you will use

Pot

Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently.

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Olive Oil

Toast

Rice

Add wine to cover the surface of the rice and stir frequently until it has completely absorbed.

Ingredients you will need

Rice

Wine

Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.

Ingredients you will need

Stock

Seasoning

Mushrooms

Water

Rice

Salt

During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat.

Ingredients you will need

Mushrooms

Stock

Rice

Equipment you will use

Pot

Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy.

Ingredients you will need

Butter