Wild Mushroom Risotto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.
Cooking tools:
- Saucepan
- Skillet
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Mixing bowl
- Grater
- Serving bowl
- Kitchen timer
- Kitchen scale
Ingredients
- 8 cups vegetable broth, low sodium
- 4 tbsp Lucini® Extra Virgin Olive Oil, plus more for drizzling
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 lb fresh wild mushrooms (shitake, morels, chanterelles, etc.)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh Italian parsley, chopped
- 2 tbsp butter
- 1 oz dried porcini mushrooms, reconstituted in 1 cup of warm broth
- 2 cups Arborio rice or medium grain rice
- 1/2 cup dry Sherry wine
- 2 tsp Lucini® Pinot Noir Wine Vinegar
- 1/2 cup Pecorino cheese, grated
- Kosher salt
- freshly ground black pepper
- Fresh Italian parsley, for garnish
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