Earthy Delights Recipe
http://www.earthy.com/
Wild Mushroom RisottoThere are as many recipes for risotto as there are stars in the
sky. Well, alright. Maybe not quite that many. But it does seem
as if the possibilities offered by risotto are practically
unlimited. My favorite thing to do with risotto is to dress it
up with mushrooms, a little white wine, and some good Parmesan
cheese.
Ingredients:
3 cups Arborio rice
6 tablespoons extra virgin olive
oil
9-10 cups hot mushroom stock
1 cup white wine
1 pound White
Clamshell mushrooms, cleaned, trimmed and chopped
1 pound Brown
Clamshell mushrooms, cleaned, trimmed, and chopped
1/2 pound fresh Trumpet Royale mushrooms, cleaned, trimmed, and
Chopped
Preparation:
Sauté the rice in 2 tablespoons of olive oil for 2 or 3 minutes.
Very gradually, add the hot mushroom stock, about 1 cup at a
time, stirring after each addition. Do not add the next cup of
stock until the previous cup has been absorbed into the rice.
Add the white wine last. Cover and remove from heat.
While the rice is cooking, sauté the mushrooms in 4 tablespoons
of olive oil. When soft, add the mushrooms and the grated
Parmesan cheese to the cooked rice. Serve immediately.
Directions:
There are as many recipes for risotto as there are stars in the
sky. Well, alright. Maybe not quite that many. But it does seem
as if the possibilities offered by risotto are practically
unlimited. My favorite thing to do with risotto is to dress it
up with mushrooms, a little white wine, and some good Parmesan
cheese.