Risotto with Wild Mushrooms

Name: Risotto with Wild Mushrooms
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: For 4 people
Cuisine: Italy
Ingredients: 2 tbsp freshly grated Parmesan cheese; Freshly milled black pepper; 4 tbsp ricotta cheese; 1 tsp freshly chopped oregano; 1 clove garlic, very finely chopped; Salt and pepper; Salt and pepper; 112 ml/4 fl oz/½ cup milk; 1 tbsp chopped parsley; Salt; 3 shallots, finely sliced; 285 g/10 oz/1⅓ cups Arborio or Vialone Nano rice; 285 g/10 oz/1⅓ cups Arborio or Vialone Nano rice; 450 g/1 lb/4 cups fresh morels or other mushrooms, or 225 g/8 oz/2 cups dried ones; 450 g/1 lb/4 cups fresh morels or other mushrooms, or 225 g/8 oz/2 cups dried ones; 56 g/2 oz freshly grated Parmesan cheese; 450 g/1 lb/4 cups fresh morels or other mushrooms, or 225 g/8 oz/2 cups dried ones; 1.7 litres/3 pints/7½ cups Vegetable or Beef and Chicken Stock; 70 g/2½ oz unsalted butter; 1.7 litres/3 pints/7½ cups Vegetable or Beef and Chicken Stock

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr 5

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In Secrets from an Italian Kitchen, Anna del Conte has a recipe for risotto with asparagus. If that is an early spring treat, then here, following her method, is one for the autumn. My preference is for morels, and I would even stuff some as a garnish. But by all means use other mushrooms, especially if you have just been mushroom hunting, either in the woods and fields or in the market. If you

Ingredients

Europe
Italy
Autumn
Spicy
Mediterranean

Ingredients

Method