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.
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Nidal Ardous
[email protected]I love that this recipe uses fresh herbs. It really brightens up the flavor of the risotto.
Denise Lozada
[email protected]This is the perfect recipe for a special occasion. It's elegant and delicious, and sure to impress your guests.
Ikram Hasan
[email protected]I added some chopped asparagus to the risotto and it was delicious. This recipe is really versatile and can be customized to your own taste.
Grietie Bronkhorst
[email protected]I'm not a fan of wild mushrooms, so I used regular button mushrooms instead. The risotto still turned out great.
nahim mahim
[email protected]This recipe is a bit too complicated for me. I prefer recipes that are simpler and quicker to make.
Andrew Godspower
[email protected]I followed the recipe exactly, but my risotto turned out too watery. I'm not sure what I did wrong.
Ambogo Quinter
[email protected]The risotto was a bit bland. I think it needed more salt and pepper.
Sameer Mengal
[email protected]I found that this risotto was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
Lenec J 256
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible.
Sunday Enoshi
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and even added some vegetables. It's always delicious.
Ahsoo Sheikh
[email protected]This risotto is the perfect comfort food. It's creamy, cheesy, and packed with flavor.
charley irish boy
[email protected]I've never made risotto before, but this recipe made it really easy. The risotto turned out perfectly and was so flavorful.
Rival Jupiter
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
Asif Rashid
[email protected]This was my first time making risotto and it turned out great! The recipe was easy to follow and the risotto was delicious.
Larry Robichaud
[email protected]I wasn't sure how I would like wild mushrooms, but I was pleasantly surprised. They added a really unique flavor to the risotto.
Fayaz Enayat
[email protected]This is the best risotto I've ever had! The flavors are so rich and complex, and the texture is perfectly creamy.
CB Tharu
[email protected]I've made this risotto a few times now and it's always a hit with my family and friends. It's the perfect dish for a special occasion or a cozy night in.
zubairu maikanty
[email protected]The recipe was easy to follow and the end result was amazing. The risotto was creamy, flavorful and the mushrooms added a nice earthy flavor.
Muhammad Latif
[email protected]This wild mushroom risotto was an absolute delight to make! The combination of earthy mushrooms, creamy arborio rice, and rich parmesan cheese created a dish that was both comforting and elegant.