Easy way to cook one of the best Italian WILD MUSHROOM RISOTTO
INGREDIENTS
2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
12 Ounces Wild Mixed Mushrooms, Finely Chopped (You May Substitute Other Mushrooms If Unavailable)
1/2 Cup Finely Chopped Onion
1 1/2 Cups Arborio Rice
1/2 Cup Dry White Wine
5 Cups Chicken Broth, Heated
Salt & Pepper
1 teaspoon Chopped Fresh Thyme
2 Tablespoons Heavy Cream
TO SERVE:
Grated Parmesan Cheese
INSTRUCTIONS
Heat the butter and oil in a heavy cast iron saucepan.
Cook the mushrooms until golden brown, and then remove from the pan.
Remove about 1/2 cup of mushrooms and set aside for serving.
Add the onions to the remaining mushrooms in the pan, and cook until they are translucent.
Add the rice and stir until it is well coated with the butte mixture.
Add the white wine, and stir continually over medium heat until it is absorbed.
Add 4 cups of hot broth to the pan and reduce the heat to medium low.
Cook the rice for 16 to 18 minutes, stirring twice during this period, or until the risotto is “al dente”.
Season with salt, pepper, and thyme.
Add an additional 1/2 cup of broth and stir constantly for about 3 to 4 minutes until creamy.
Remove from the heat, add the cream or cheese and serve in individual bowls topped with some of the reserved mushrooms.
Offer grated Parmesan cheese at the table.