Рецепт Recipe of the Week - Wild Mushrooms Risotto
Recipe of the Week – Wild Mushroom Risotto
September 16, 2013 at 11:16 am
From the The Starch/Pasta Collection at emealsforyou.com
Wild Mushroom Risotto
The weather is beginning to change, as Fall approaches the chilly weather is almost here. On one of those chilly nights I decided to rush the season a little and made a wonderful wild mushroom risotto. This hearty dish can serve as a main course, just add a salad, or as an accompaniment with pork shops or anything else you might have in mind. You can add fresh or canned pears as we did above to enhance the risotto,
This dish requires a little bit of extra work on your part but it is well worth the effort.
Wild Mushroom Risotto
Recipe Summary
Complexity:
Easy
Serves:
4
Category:
- Starch / Pasta
- Meal:
- Comfort By the Fire (Quick Meals Planner)
- 0.5
- cup
- mushrooms, wild, dried
- 6
- cup
- chicken broth
- 2
- Tb
- oil, olive
- 1
- cup
- onions, chopped
- 6
- Tb
- butter, salted
- 2.25
- cup
- rice, Arborio
- 1
- pinch
- salt and pepper to taste
- 0.5
- cup
- cheese, Romano, grated
- 0.25
- cup
- cheese, Romano
1
Tb
parsley, flat leaf
Cut dried mushrooms into ½ inch pieces; soak in 1 cup of broth until softened. Heat olive oil in a pot with 2/3rds of the butter. Add onions and mushrooms, sweat over medium heat until softened. Add rice to pot, stirring until rice is translucent. Add salt and pepper to taste. Lower heat; add broth ½ cups at a time, stirring constantly. Add remaining butter and grated Romano cheese. Spoon risotto onto plates, shave remaining Romano cheese with a vegetable peeler over risotto and sprinkle with chopped parsley.
Try the pumpkin and acorn squash risottos on our website at emealsforyou.com.
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Entry filed under: Dinners, Lunch, Meal Planning. Tags: acorn squash, acorn squash risotto, mushroom risotto, mushrooms, pumpkin, pumpkin risotto, rice, Risotto, squash, wild mushroom risotto, wild mushrooms.