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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms, say Vilma Rozansky of Los Angeles, California. I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e. Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available. Ingredients:
3 14 1/2-ounce cans vegetable broth |
3 tablespoons butter |
3 tablespoons olive oil |
2 shallots, chopped |
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced |
1 cup arborio rice* or medium-grain rice |
1/2 cup dry sherry |
1/2 cup freshly grated parmesan cheese (about 2 ounces) |
3/4 teaspoon chopped fresh thyme |
Directions:
1. Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
3. *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.
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