Wild Mushroom Risotto

Karry Hosford

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 6%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 6g
  • Carbohydrate: 48.9g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 593mg
  • Calcium: 29mg

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1/2 cup boiling water
  • 1 1/2 cups water
  • 2 (14 1/2-ounce) cans vegetable broth
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 1/2 cups sliced shiitake mushroom caps (about 6 ounces)
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound uncooked Arborio rice or other short-grain rice (about 2 1/2 cups)
  • 1/2 cup dry sherry

Preparation

  1. Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid.
  2. Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remaining broth mixture to a simmer (do not boil). Keep warm over low heat.
  3. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add shiitake mushrooms, and sauté 2 minutes or until tender. Stir in porcini mushrooms, thyme, salt, and pepper. Add rice; cook 1 minute, stirring constantly.
  4. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of the mixture is absorbed before adding the next (about 20 minutes total). Stir in sherry, and cook for 2 minutes or until the liquid is nearly absorbed, stirring constantly. Serve immediately.
  5. Note: Risotto requires long stirring and constant attention. Chefs, however, use a make-ahead method: Reserve 1 cup broth mixture; prepare the risotto with remaining broth mixture. Remove risotto from heat; cool and spread in an even layer on a jelly roll pan, cover, and refrigerate up to 2 days. Just before serving, bring the reserved broth mixture to a simmer in a large saucepan; stir in the paritally cooked risotto. Cook until the liquid is nearly absorbed, stirring constantly. Add the sherry during the last 2 minutes, then serve.
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