Wild Mushroom Risotto from Cafe de Jardin | Searching4Zen

Ingredients

• 2 tablespoons butter
• ½ cup minced onion
• 1 ½ cup Arborio rice
• ½ cup red wine
• One bay leave
• 1 teaspoons fresh thyme leaves
• Handful of dried mushrooms (porcini, black, chanterelle, morel)
• Two handfuls of fresh wild mushrooms (what is available)
• Truffle oil
• ½ cup cream
• 3 to 4 cups chicken or beef stock
• Parmesan cheese
• Soak the dried mushrooms in boiling water. Drain and set aside water for use with stock.
• Heat stock and reserved water from mushrooms and keep warm.
• Sauté minced onion with butter. Add the rice and stir until all the grains are coated. Add the bay leaf and fresh thyme.
• Now finish off risotto with cream and reconstituted dried mushrooms.
• Plate up and top with fresh sautéed wild mushrooms, parmesan and drizzle with truffle oil.
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• Dinner
• Main Dishes
• Rice
• Vegetarian
• Yum