Mixed-Mushroom Risotto

Mixed-Mushroom Risotto
Mixed-Mushroom Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    onion finely chopped

  • 4

    garlic cloves minced

  • 6

    ounces shiitake mushrooms stemmed, and caps sliced

  • 6

    ounces crimini mushrooms sliced

  • 2

    cups arborio rice (or medium-grain rice)

  • 1 1/2

    cups dry white wine

  • 5 1/2

    cups vegetable stock (or canned vegetable broth)

  • 2

    bay leaves

  • 1

    cup grated Parmesan cheese - (abt 3 oz)

  • 2

    tablespoons chopped fresh basil

  • 1

    tablespoon chopped fresh thyme

  • 2

    tablespoons butter - (1/4 stick)

  • White truffle oil (optional) (available at Italian markets, specialty foods stores, and some supermarkets)

  • Additional grated Parmesan cheese

Directions

Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed. Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately. * Available at Italian markets, specialty foods stores, and some supermarkets. This recipe yields 8 first-course or 4 main-course servings.

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