 Wild Mushroom Risotto
Ingredients:
2 tablespoons olive oil
1 cup of button mushrooms sliced
1 1/2 cups shitake mushrooms, stemmed, sliced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 1/2 cups Madeira wine, divided
6 cups chicken or canned low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups (about 13 ounces) Arborio rice or other medium-grain rice
1 cup freshly grated Asiago cheese
Heat oil in large nonstick skillet over medium-high heat. Add all the mushrooms, thyme and oregano and saute until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira, simmer until almost absorbed, about 1 minute. Set aside.
Bring stock to simmer in large saucepan; remove from heat and cover. Melt butter in a heavy large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira, simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring oftern, about 3 minutes.
Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in cheese. Season to taste with salt and pepper. Transfer to serving dish.
Serves 8 | 
Linear Mode
