Name: Mixed Wild Mushroom Risotto
Yield: Makes 2 servings (can be doubled)
Ingredients: 3 cups canned vegetable broth; 1 cup dry white wine; 2 tablespoons (1/4 stick) butter; 8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster); 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 1 cup arborio or medium-grain white rice; 1/4 cup grated Parmesan cheese

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

Recipe information

Yield
Makes 2 servings (can be doubled)

Ingredients

3 cups canned vegetable broth

1 cup dry white wine

2 tablespoons (1/4 stick) butter

8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)

2 tablespoons chopped fresh thyme or 2 teaspoons dried

1 cup arborio or medium-grain white rice

1/4 cup grated Parmesan cheese

Preparation

Step 1
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Step 2
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

TagsRisotto Italian European Arborio Rice Rice Rice & Grains Crimini Mushroom Mushroom Vegetable Shiitake Mushroom Oyster Mushroom Parmesan Cheese Dairy Main Dinner Gluten Free Nut Free Vegetarian Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes