Wild Mushroom Risotto Recipe

3 14.5 oz. cans vegetable broth, or homemade chicken or veal broth
3 T. butter
3 T. olive oil
2 shallots, chopped
1 lb. assorted sliced wild mushrooms (such as oyster, crimini and stemmed shiitake)
1 C. arborio rice or medium-grain rice
1/2 C. dry sherry or white wine
1/2 C. freshly grated Parmesan cheese (about 2 oz.)
3/4 t. chopped fresh thyme

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

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté one minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.

Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium high. Add 3/4 cup hot broth and simmer until absorbed, stirring frequently.

Add remaining 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.

Serve warm.

Note: Arborio, an Italian short-grain rice, is available at Italian markets and many large supermarkets.

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