Farmer's Market Wild Mushroom Risotto


8 cups chicken broth
3 tablespoons olive oil
1 onion, finely chopped, divided
2 cloves garlic, finely chopped
1/2 pound crimini mushrooms, sliced
1/2 pound morel mushrooms, sliced
2 Bay leaves
2 Ts fresh thyme, chopped
2 tablespoons Italian parsley, chopped
2 tablespoons butter
Salt and pepper
3/4 cup dry white wine
2 cups Arborio rice
1/2 cup Parmesano-Reggian cheese
Truffle oil, for finishing


Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.
Add vegetable stock and cook for 20 minutes without the lid on.
Stir in wine and cook until it is nearly all evaporated.
With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
Transfer the mushrooms to the rice mixture.
Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.


You can use any type of mushroom or combination of mushrooms for this dish. The best are freshly foraged mushrooms you can find at your local farmer's market. Dry Sherry or dry Marsala can be used instead of white wine, either will impart a richer flavor than white wine.



6.0 servings


Sunday, December 20, 2009 - 2:12pm


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