Skip Nav
Leslie Jones
Celebrities Speak Up to Defend Leslie Jones After Her Website Hack
Rihanna
Rihanna Beats the NYC Heat by Stepping Out in a Sports Bra
Alexander Skarsgard
24 Pictures That Will Remind You Just How Handsome Alexander Skarsgard Is

Wild Mushroom Risotto

6 to 8 cups homemade vegetable stock , or canned low-sodium vegetable broth, skimmed of fat
1/4 ounce dried wild mushrooms, such as porcini
9 ounces assorted fresh wild mushrooms
7 tablespoons olive oil
1/2 cup finely chopped shallots
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for grating or shaving
Salt and freshly ground black pepper

1. Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.

2. Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.

3. Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.

4. Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.

5. Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.

Around The Web
Join The Conversation
grl-in-the-world grl-in-the-world 9 years
Looks delicious!
crispet1 crispet1 9 years
I know, Id eat this in a heartbeat!
bluejeanie bluejeanie 9 years
this looks amazing. :drool:
MrsJigglesworth MrsJigglesworth 9 years
yummy!!!!
Katie Lee Shares Her Nectarine and Cream-Cheese French Toast Sandwich Recipe: How to Make the Breakfast Treat!
How to Make a Black and Tan
Valentines Day Sweetheart Treat Chocolate Peanut Butter Sandwich
Roasted Garlic and Parmesan Pasta Recipe
Grilled Corn With Parmesan and Basil
Crispy Gnocchi Recipe
Kale Caesar Salad

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Celebrity & Entertainment
X