WILD MUSHROOM RISOTTO
Provided by Anthony Bourdain
Categories Mushroom Rice Side Sauté Parmesan Fall Shallot Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
- Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
- Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
- *Available at specialty foods shops and cooking.com.
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Md Motalab
[email protected]Delicious! I added some Parmesan cheese and it was perfect.
Nompumelelo Uchenna
[email protected]The risotto was easy to make and turned out great! I used cremini mushrooms and they were very flavorful.
Aqsa Lodhi
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think it would be better with a lighter broth.
Kim Sha
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
Tyrean Martinson
[email protected]This risotto is a great way to use up leftover mushrooms. It's also a great vegetarian dish.
Achi Blessing
[email protected]I love this risotto! It's so creamy and flavorful. I always add a bit of extra cheese to mine.
sup
[email protected]This risotto was so easy to make and it was so flavorful! I will definitely be making this again and again.
MŪÑĪĪR TOHN
[email protected]I followed the recipe exactly and my risotto turned out amazing! I will definitely be making this again.
Juiseppe jardina
[email protected]This risotto was a bit bland for my taste.
Owen Gumbo
[email protected]I'm not sure what I did wrong, but my risotto turned out too mushy.
Anjola Oyelola
[email protected]This risotto is a great way to use up leftover mushrooms.
TBR 10 YT
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it.
Sky Williams
[email protected]Delicious! I added some Parmesan cheese and it was perfect.
Sadman Ahmad shohan
[email protected]The risotto was easy to make and turned out great! I used cremini mushrooms and they were very flavorful.
Shuja Ch
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think it would be better with a lighter broth.
Taha Hussain
[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.
Angela Carrera
[email protected]I made this risotto for my family and they loved it! The recipe was easy to follow and the dish turned out creamy and flavorful.
Samar Karki
[email protected]This risotto was absolutely delicious! The mushrooms were flavorful and the arborio rice was cooked perfectly. I added a bit of white wine to the recipe and it really enhanced the flavor.