I received this recipe for a coworker who raved about it. Since I love both mushrooms and risotto, I thought I would post it for all to enjoy. I obviously won't be using dry sherry, so I'll probably substitute with a juice or something else. Now I am on the hunt for some wild mushrooms so that I can make this risotto.
Ingredients
35 ounces chicken broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon chopped fresh thyme
Bring 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 broth and simmer until absorbed, stirring frequently. Add remaining hot 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.
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3 comments:
Once it gets a little warmer and they start having it again, there are some people that sell amazing wild mushrooms at the Falls Church Farmers' Market on Saturdays. I've seen then at Eastern Market before as well, but not as consistently.
When you cook the sherry like this, all the alcohol cooks out. I'm just saying...
Joss, oh I believe you. I just don't have it around the house, which will probably result in me not using it anyways. I need some cooking sherry. That is what I need.
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