Mushroom Risotto | Saveur

Name: Mushroom Risotto | Saveur
Ingredients: 6 cups chicken stock; 8 dried porcini mushrooms, rinsed clean; 3 tbsp. unsalted butter; 1 large yellow onion, minced; 2 cups Arborio rice; 1 cup dry white wine; 2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces; 1 ⁄ 3 cup olive oil; 1 tbsp. roughly chopped thyme; 6 cloves garlic, unpeeled; Kosher salt and freshly ground black pepper, to taste; 8 oz. crème fraîche; 1 ⁄ 2 cup grated parmesan

www.saveur.com

Half the mushrooms in this recipe are folded into the creamy risotto, lending the rice an earthiness, while the rest are roasted into a crisp, meaty garnish.

View Original

Share this recipe:

Ingredients

6 cups chicken stock
8 dried porcini mushrooms, rinsed clean
3 tbsp. unsalted butter
1 large yellow onion, minced
2 cups Arborio rice
1 cup dry white wine
2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
1⁄3 cup olive oil
1 tbsp. roughly chopped thyme
6 cloves garlic, unpeeled
Kosher salt and freshly ground black pepper, to taste
8 oz. crème fraîche
1⁄2 cup grated parmesan