Mixed Wild Mushroom Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
1. Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
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.
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