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Wild Mushroom Risotto Wild Mushroom Risotto
Wild Mushroom Risotto
Wild Mushroom Risotto
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Recipe - Stillwater
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Wild Mushroom Risotto
Prep Time30 Minutes
Servings6
Cook Time45 Minutes
Ingredients
4 cups vegetable broth
1 oz. dried porcini mushrooms
2 tbsp olive oil
1 cup sliced leeks
1 tbsp chopped garlic
8 oz. sliced baby bella mushrooms
3.5 oz. shiitake mushrooms, stems removed, sliced
1 cup Arborio rice
1/2 cup dry sherry
1/2 cup frozen green peas, thawed
1 tbsp fresh thyme, chopped
1/2 cup grated Parmesan cheese
Directions
  1. In medium saucepan, bring broth to a simmer over medium-high. Remove from heat; add porcini mushrooms, cover, and leave for 20 minutes. Re- move mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse pan.
  2. Return strained broth to pan and bring to a simmer; keep warm.
  3. In large saucepan, heat oil over medium-high. Add leeks and garlic; sauté 2-3 minutes. Add mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated, about 5 minutes.
  4. Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup warm broth; reduce heat to a simmer. Simmer, stir- ring frequently until liquid is absorbed. Continue process adding 1⁄2 cup broth at a time until all liquid is absorbed.
  5. Stir in peas and thyme with last 1⁄2 cup of broth. When all liquid is absorbed, remove from heat, and stir in Parmesan. Serve immediately.
30 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
4 cups vegetable broth
Swanson® 100% Natural Vegetable Broth
Swanson® 100% Natural Vegetable Broth, 32 Ounce
$2.00 was $3.49$0.06/oz
1 oz. dried porcini mushrooms
Giorgio Mushrooms, Porcini, Dried
Giorgio Mushrooms, Porcini, Dried, 1 Ounce
$7.99$7.99/oz
2 tbsp olive oil
Bertolli Olive Oil, Extra Virgin, Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.49 was $14.99$0.68/oz
1 cup sliced leeks
1 tbsp chopped garlic
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
8 oz. sliced baby bella mushrooms
3.5 oz. shiitake mushrooms, stems removed, sliced
1 cup Arborio rice
Wild Harvest Rice, Arborio
Wild Harvest Rice, Arborio, 16 Ounce
$4.99$0.31/oz
1/2 cup dry sherry
Holland House Cooking Wine, Sherry
Holland House Cooking Wine, Sherry, 16 Fluid ounce
$4.39 was $4.99$0.27/fl oz
1/2 cup frozen green peas, thawed
1 tbsp fresh thyme, chopped
1/2 cup grated Parmesan cheese
Kraft Cheese, Parmesan, Grated
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.49 was $5.49$0.56/oz

Directions

  1. In medium saucepan, bring broth to a simmer over medium-high. Remove from heat; add porcini mushrooms, cover, and leave for 20 minutes. Re- move mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse pan.
  2. Return strained broth to pan and bring to a simmer; keep warm.
  3. In large saucepan, heat oil over medium-high. Add leeks and garlic; sauté 2-3 minutes. Add mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated, about 5 minutes.
  4. Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup warm broth; reduce heat to a simmer. Simmer, stir- ring frequently until liquid is absorbed. Continue process adding 1⁄2 cup broth at a time until all liquid is absorbed.
  5. Stir in peas and thyme with last 1⁄2 cup of broth. When all liquid is absorbed, remove from heat, and stir in Parmesan. Serve immediately.