Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice* or medium-grain rice; 3 Tbsps butter; 118 milliliters dry Sherry; 1 teaspoons chopped fresh thyme; 454 grams assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced; 3 Tbsps olive oil; 57 grams 1/2 cup freshly grated Parmesan cheese (about; 2 shallots, chopped; 1 kilograms vegetable broth

You can never have too many side dish recipes, so give Wild Mushroom Risotto a try. One serving contains 318 calories, 8g of protein, and 16g of fat. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up arborio rice, shallots, mushrooms, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

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Broth

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Sauce Pan

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat.

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Olive Oil

Butter

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Sauce Pan

Add chopped shallots; sauté 1 minute.

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Shallot

Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.

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Mushrooms

Add rice and stir to coat.

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Rice

Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high.

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Sherry

Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.

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Vegetable Broth

Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme.

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Parmesan