Wild Mushroom Risotto

May 02, 2017
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60