>From the Epicurious website...


wild mushroom risotto
Bon Appétit |  December 1999 
Vilma Rozansky, Los Angeles, CA
"Once a week, I go to the farmers' market in Santa Monica and purchase fresh 
produce, including a variety of wild mushrooms," say Vilma Rozansky of Los 
Angeles, California. "I developed this risotto recipe around their earthy 
flavors. The dish can be a satisfying starter or a meatless entré e." 
Vilma uses mushroom broth, but we substituted vegetable broth because it's more 
widely available.
Servings: 6 First-Course or 4 Main-Course Servings.6 First-Course Or4 
Main-Course Servings
3 14 1/2-ounce cans vegetable broth 
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), 
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme
Bring vegetable 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 vegetable broth and simmer until absorbed, stirring frequently. 
Add remaining hot vegetable 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. Serve warm. 
*Arborio, an Italian short-grain rice, is available at Italian markets and at 
many supermarkets nationwide.
~~~***Rhonda G in Missouri***~ ~~


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