General Wild Mushroom Recipes

Wild Mushroom Risotto

Serves 4

3-14oz cans Low-sodium chicken broth
3 Tbs Butter
3 Tbs Olive oil
2 Shallots, chopped
1 lb Assorted wild mushrooms (oyster, chanterelles, porcini) (need any of these? Click here!)
1 cup Aborio rice (or medium-grain rice)
½ cup Dry Sherry
½ cup Freshly grated Parmesan cheese (about 2 oz.)
¾ tsp Chopped fresh thyme


Bring chicken broth to a simmer in a medium saucepan. Reduce heat to low; keep broth hot during cooking process.


Melt 3 Tbs butter with olive oil in heavy large saucepan over medium heat.  Add the chopped shallots; sauté 1 minute.  Add the wild mushrooms; cook until mushrooms are tender and juices are released, about 5-8 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 ¾ cup hot chicken broth and simmer until absorbed, stirring frequently.  Add remaining hot chicken broth ¾ cup at a time, stirring constantly, allowing broth to be absorbed before adding more. Continue adding broth and cooking
until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme.  Add a few grinds of fresh black pepper on top, if desired, for serving.