WILD MUSHROOM RISOTTO
Provided by Vilma Rozansky
Categories Herb Mushroom Rice Vegetarian Dinner Fall Winter Bon Appétit Los Angeles California
Yield 6 First-Course or 4 Main-Course Servings
Number Of Ingredients 9
Steps:
- 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 1 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 vegetable broth and simmer until absorbed, stirring frequently. 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. Serve warm.
- *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #main-dish #side-dishes #rice #vegetables #easy #dietary #low-cholesterol #low-calorie #low-carb #mushrooms #low-in-something #pasta-rice-and-grains #medium-grain-rice #3-steps-or-less
You'll also love