Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 6
Cuisine: Italian
Ingredients: 8 oz. crème fraîche; ½ cup grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper, to taste; 1 tbsp. coarsely chopped fresh thyme; 6 cloves garlic, unpeeled; 2 lb. mixed fresh mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, brushed clean and cut or torn into bite-size pieces; ⅓ cup extra-virgin olive oil; 1 cup white wine; 1 large yellow onion, finely chopped; 2 cups Arborio rice; 8 dried porcini mushrooms; 3 tbsp. unsalted butter; 6 cups chicken stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Risotto is widely served in northern Italy, where it is often preferred over pasta. Half of the mushrooms in this recipe are folded into the rice, lending it an earthy flavor; the remainder are roasted and used as a crisp, meaty garnish.

Ingredients

6 cups chicken stock
8 dried porcini mushrooms
3 tbsp. u

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Bring stock to a boil in a 2-qt. saucepan over medium and add porcini; cook until soft, 6–8 minutes. Strain, reserving mushrooms, and keep stock warm.
Melt butter in a 6-qt.