Wild Mushroom Risotto Recipe

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This pasta recipe highlights the earthy flavors of wild mushrooms, which are complimented by fresh thyme an herb that works very well with mushrooms. The perfect recipe for a cool fall day.

2 cups dry Risotto
5 cups vegetable broth or stock (canned is fine)
1.5 cup white wine
2 tablespoons sherry
2 tablespoons minced garlic
1 cup yellow onion (diced)
1/2 cup carrot (diced)
1/2 cup roma tomato (diced)
1 cup shitaki mushrooms
1 cup fresh button or crimini mushrooms
3 tablespoons butter
1 tablespoon fresh minced thyme
salt and pepper to taste

In a large saute pan melt the butter and add garlic, saute for 1 minute taking care as to not burn the garlic. Add the onions and carrots and saute for another minute. Add the wild mushrooms and continue to saute for another 5 minutes or until the mushrooms and cooked through. Next add the dry risotto slowly incorporating the vegetable broth and sherry wine while stirring. The rice will begin to release starch which will make the risotto creamy as you continue to add the vegetable stock. After 5 minutes add the remaining ingredients (tomatoes, thyme and salt and pepper) and continue to cook. Once the rice is tender and creamy remove from the stove and server (approximately 5 - 10 minutes). Make sure you do not over cook the rice, you may want to add a bit of stock right before serving so the risotto is not too dry.

Serves 4
Recipe by Brian Johnson

Posted in Pasta Recipes