Wild Mushroom Risotto
- Preparing Time: -
- Total Time: -
- Served Person: 6 First-Course or 4 Main-Course Servings
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup dry sherry
- 3/4 teaspoon chopped fresh thyme
- 2 shallots, chopped
- 3 14 1/2-ounce cans vegetable broth
- 1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
- 1 cup arborio rice* or medium-grain rice
- 1/2 cup freshly grated parmesan cheese (about 2 ounces)
- Carbohydrate 38 g(13%)
- Cholesterol 22 mg(7%)
- Fat 16 g(24%)
- Fiber 4 g(14%)
- Protein 7 g(14%)
- Saturated Fat 6 g(31%)
- Sodium 963 mg(40%)
- Calories 331
Preparation Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm. *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.
