Name: Mushroom Risotto
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 tbsp. coarsely chopped fresh thyme; 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; 2 cups Arborio rice; 6 cups chicken stock; 1 large yellow onion, finely chopped; 3 tbsp. unsalted butter; 8 dried porcini mushrooms; ½ cup grated Parmigiano-Reggiano; 8 oz. crème fraîche; Kosher salt and freshly ground black pepper, to taste; 6 cloves garlic, unpeeled; 1 cup white wine

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

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.

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Mushroom Risotto

Ingredients

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