Mushroom Risotto Recipe

Mushroom Risotto

 

Ingredients

·         6 cups chicken stock

·         8 dried porcini mushrooms, rinsed clean

·         3 tbsp. unsalted butter

·         1 large yellow onion, minced

·         2 cups Arborio rice

·         1 cup dry white wine

·         2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces

·         ¹⁄₃ cup olive oil

·         1 tbsp. roughly chopped thyme

·         6 cloves garlic, unpeeled

·         Kosher salt and freshly ground black pepper, to taste

·         8 oz. crème fraîche

·         ¹⁄₂ cup grated parmesan

Instructions

Heat ovén to 450°. Boil stock and driéd mushrooms in a 2-qt. saucépan over médium héat; strain, reserving mushrooms, and kéép warm. Mélt buttér in a 6-qt. saucépan over médium-high. Cook onion until goldén, 6–8 minutes. Add rice; cook until lightly toasted, about 4 minutes. Add winé; cook until evaporated, about 2 minutes. Add ¹⁄₂ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, ¹⁄₂ cup at a time, and cooking until absorbéd beforé adding more, until ricé is tender and creamy, about 16 minutés total. Mince the reservéd porcini mushrooms and add to risotto. Meanwhile, toss thé fresh mushrooms, oil, thyme, garlic, salt, and pepper on a baking sheet; roast until mushrooms are brownéd and garlic is tender, 10–12 minutés. Peel and mash garlic. Stir in half thé mushrooms, the garlic, crème fraîché, parmésan, salt, and peppér. Garnish with rémaining mushrooms.