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: 2 liters chicken stock; 6 servings Coarse salt and freshly ground black pepper; 6 servings Coarse salt and freshly ground white pepper to taste; 227 grams sliced crimini mushrooms; 118 milliliters dry white wine; 1 teaspoon chopped fresh thyme leaves; 2 cloves garlic, peeled and minced; 28 grams dried mushrooms, such as morels, porcini, or black trumpets, or an assortment; 454 grams assorted wild mushrooms, such as chanterelle, hedgehog, pleurote, and black trumpet, cleaned and sliced; 1 Tbsp extra-virgin olive oil; 59 milliliters freshly grated Parmesan cheese, or more to taste; 454 grams rice, preferably vialone nano or arborio; 2 shallots, peeled and minced; 5 Tbsps unsalted butter

You can never have too many main course recipes, so give Wild Mushroom Risotto a try. This recipe makes 6 servings with 560 calories, 19g of protein, and 17g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. This recipe is typical of Mediterranean cuisine. Head to the store and pick up rice, thyme leaves, mushrooms, 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.

Instructions

To make mushroom broth: In a stockpot, combine the stock, crimini mushrooms, and dried mushrooms. Bring to a boil over high heat, reduce the heat, and simmer, covered, for about 30 minutes, until the flavors have infused. Strain through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids. Return the strained stock to the pot, cover, season with salt and pepper, and keep at a simmer over low heat.

Ingredients you will need

Mushrooms

Salt And Pepper

Extract

Stock

Equipment you will use

Pot

Sieve

To make risotto: In a large saute pan, heat 1 tablespoon of the butter over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened. Set aside.

Ingredients you will need

Salt And Pepper

Mushrooms

In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Saute the shallots for 1 to 2 minutes, until softened.

Ingredients you will need

Shallot

Add the garlic and cook for about 2 minutes longer.

Ingredients you will need

Garlic

Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan.

Ingredients you will need

Rice

Equipment you will use

Wooden Spoon

Frying Pan

Add the thyme and continue stirring.

Ingredients you will need

Thyme

Add the wine and stir for about 2 minutes, until nearly absorbed. Ladle about 1 cup of the simmering stock into the rice. Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed.

Ingredients you will need

Stock

Rice

Wine

Equipment you will use

Ladle

Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup. After about 15 minutes, begin tasting the rice. At this point, add the stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.

Ingredients you will need

Stock

Rice

Stir in the sauteed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter. Season with salt and pepper, and serve.

Ingredients you will need

Salt And Pepper

Mushrooms

Parmesan