Risotto with Wild Mushrooms and Herbs
Betsy Beard
A very delightful and rich risotto. The fresh herbs really make this piece. If you have a dark homemade stock, this is a good place for it.
ingredients
- 2 Tbsp olive oil
- 1 small, finely chopped onion
- 1 clove minced garlic
- 1 1/2 cups long grain, Arborio, or your favorite rice, but not instant
- 1/2 cup white wine
- 4 cups chicken stock
- 1 Tbsp fresh basil
- 1 Tbsp fresh thyme
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh chives
- 1/2 lb sliced wild mushrooms
- 1/2 stick butter
- 4 Tbsp Parmesan cheese
- 1/2 tsp salt plus a dash for the mushrooms
- 1/4 tsp pepper plus a dash for the mushrooms
directions
- 1
Prepare the mushrooms by heating the butter in a small skillet and adding the mushrooms when it foams. Cook for 3-4 minutes and add salt and pepper as desired. Turn off the heat and set aside.
- 2
Heat the olive oil in a large saucepan and sauté the onion and garlic for about 5 minutes until soft. Stir in the rice and cook until all the grains are coated and warm.
- 3
Add the wine and bring to a boil stirring constantly. When the wine is absorbed add the stock in 1/2 cup increments. Add the next increment when the previous one is absorbed. This takes about 20 minutes.
- 4
Remove the pan from the heat and stir in the herbs, mushrooms, Parmesan cheese, salt, and pepper.
Source: Louis Herrin (Gluten-Free Cookbook)
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