Wild Mushroom Risotto version 2
Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 14 1/2 oz cans of vegetable broth
- 3 tbsps butter
- 3 tbsps olive oil
- 2 shallots, chopped
- 1 lb assorted wild mushrooms (oyster, crimini, shiitake, etc.) sliced
- 1 cup arborio rice or other medium-grained rice
- 1/2 cup dry sherry
- 1/2 cup freshly grated parmesan
- 3/4 tsp chopped fresh thyme
Directions
Tasting notes: We love the flavors of the risotto and particularly enjoyed the creaminess, it was a perfect pairing for the Cartograph Estate Pinot noir. The mix of mushrooms in this risotto is a delicious velvety contrast to the fruit on the Cartograph Estate Pinot.
Serena's tips: Be sure to use a mix of mushrooms as each one adds thir own element.
Recipe:
- Website link
- Website address: https://www.epicurious.com/recipes/food/views/wild-mushroom-risotto-102654
Recipe and photo courtesy of: www.epicurious.com.
