Pacific Northwest
Free recipe
Wild Mushroom Risotto
Creamy arborio risotto folded with chanterelles, porcini, and parmesan.
In the kitchen
Ingredients
- 1.5 cups arborio rice
- 6 cups warm mushroom stock
- 1 lb mixed wild mushrooms
- 1 shallot
- 1/2 cup white wine
- 1/2 cup grated parmesan
- 3 tbsp butter
- Fresh thyme
Method
Saute mushrooms in butter until deeply browned. Reserve.
Sweat shallot, add rice, and toast for 2 minutes. Deglaze with wine.
Add warm stock 1 cup at a time, stirring constantly until absorbed.
Fold in mushrooms, parmesan, and a pat of butter for gloss.
Cook the rest of Pacific Northwest
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