Wild Mushroom Risotto Recipe - Cooking Index
Wild Mushroom Risotto Recipe - Cooking Index
There are as many recipes for risotto as there are stars in the sky. Well, alright. Maybe not quite that many. But it does seem as if the possibilities offered by risotto are practically unlimited. My favorite thing to do with risotto is to dress it up with mushrooms, a little white wine, and some good Parmesan cheese.
Type: Rice, Vegetables| 3 cups | 480g / 16oz | Arborio rice |
| = (short grained Italian rice) | ||
| 6 tablespoons | 90ml | Olive oil |
| 9 cups | 2133ml | Hot mushroom stock - (to 10) |
| = (made with Aromont stock) | ||
| 1 cup | 237ml | White wine |
| 1 lb | 454g / 16oz | White mushrooms - cleaned, trimmed, |
| And chopped | ||
| 1 lb | 454g / 16oz | Clamshell mushrooms - cleaned, trimmed, |
| And chopped | ||
| 1/2 lb | 227g / 8oz | Trumpet royale mushrooms - cleaned, trimmed, |
| And chopped |
Saute the rice in 2 tablespoons of olive oil for 2 or 3 minutes. Very gradually, add the hot mushroom stock, about 1 cup at a time, stirring after each addition. Do not add the next cup of stock until the previous cup has been absorbed into the rice. Add the white wine last. Cover and remove from heat.
While the rice is cooking, saute the mushrooms in 4 tablespoons of olive oil. When soft, add the mushrooms and the grated Parmesan cheese to the cooked rice. Serve immediately.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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