Risotto of Chicken of the Woods

Name: Risotto of Chicken of the Woods
Yield: Serves 4 as a main course, 6 to 8 as a first course
Ingredients: ¼ teaspoon fine-ground white pepper; 1½ cups Italian rice for risotto; ½ cup fruity dry white wine; About 1½ cups grated Parmesan cheese; Lemon juice; About 1½ teaspoons kosher salt (omit if broth is salted); ½ teaspoon dried tarragon; About 2 tablespoons butter; 1 tablespoon olive oil; 6 cups mushroom, vegetable, or light chicken broth (or a combination); 6 cups mushroom, vegetable, or light chicken broth (or a combination); About 1½ teaspoons kosher salt (omit if broth is salted); 6 cups mushroom, vegetable, or light chicken broth (or a combination); 3 small celery stalks with leaves, plus About 3 tablespoons thin-sliced celery leaves; 3 small celery stalks with leaves, plus About 3 tablespoons thin-sliced celery leaves; 6 cups mushroom, vegetable, or light chicken broth (or a combination); 1 medium onion; 1 to 1¼ pounds tender chicken of the woods mushroom; 3 small celery stalks with leaves, plus About 3 tablespoons thin-sliced celery leaves; 1 to 1¼ pounds tender chicken of the woods mushroom

Preparation info

Serves
4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Meaty chicken of the woods becomes both “poultry” main dish and seasoner supreme as it flavors the soupy rice. Be demanding in your selection, or you will have full-flavored broth and inedibly tough mushroom strips that no amount of cooking can modify. If your broth is salted, use just 5 cups and dilute with 1

Ingredients

Main course
Gluten-free

Ingredients

Method