Mushroom Risotto

Mushroom Risotto

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

Instructions: Heat oven to 450°. Boil stock and dried mushrooms in a 2-qt. saucepan over medium heat; strain, reserving mushrooms, and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Cook onion until golden, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add wine; cook until evaporated, about 2 minutes. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Mince the reserved porcini mushrooms and add to risotto. Meanwhile, toss the fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are browned and garlic is tender, 10–12 minutes. Peel and mash garlic. Stir in half the mushrooms, the garlic, crème fraîche, parmesan, salt, and pepper. Garnish with remaining mushrooms.

Read More