Wild Mushroom Risotto

May 02, 2017
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wild mushroom risotto

Of all the recipes to come out of Edible Monterey Bay, this easy wild mushroom risotto is declared their favorite. It must be good!

You'll need: 

  • olive oil
  • 2 cups mixed wild mushrooms such as chanterelle, black trumpet and morel, quartered to similar size pieces
  • 2 cloves garlic, thinly sliced
  • 3 sprigs thyme
  • 1/2 medium onion, finely diced
  • 1 cup carnaroli rice
  • 4 cups hot chicken or vegetable stock
  • 1/4 pound butter, unsalted
  • 1/4 cup parmesan cheese
  • white wine
  • 1/4 cup flat leaf parsley, finely chopped
  • 1 white truffle, golf ball size (optional)

Visit Edible Monterey Bay to see how to make it, and add this one to your list of weeknight go-to dinners.

Article from Edible Communities at http://www.ediblecommunities.com/recipes/wild-mushroom-risotto
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