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Mixed Wild Mushroom Risotto
- Servings: 2
Description
A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached...
Ingredients
- 1/4 Cup Parmesan Cheese
- 3 Cups Vegetable
- 1 Cup White Rice
- 2 Tablespoons Thyme
- 1 Cup White Wine
- 8 Ounces Mushrooms, crimini and oyster)
- 2 Tablespoons Butter
Cooking Directions
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
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