Side Pannel
Winter Wild Mushroom Risotto
Winter Wild Mushroom Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Vegetarian
Ingredients List
- 8 c Vegetable stock; approximate
- -OR mushroom stock or canned
- -broth
- 3 tb Dry sherry OR dry red wine
- 2 tb Olive oil
- 6 Shallots; finely chopped
- 12 oz Mixed fresh wild mushrooms
- -(such as chanterelle;
- -crimini, shiitake) tough
- -stems removed, mushrooms
- -chopped
- 2 ts Chopped fresh thyme
- 2 c Arborio rice
- 3/4 c Water
- 1/2 c Raw cashews
- 1/8 ts Nutmeg
- Salt and freshly ground
- -pepper; to taste
- 2 tb Chopped chives
- 1 tb Lemon zest
Directions
Bring the stock to a simmer in a heavy saucepan. Remove from heat. Cover to
keep warm.
Heat the sherry and oil in a large heavy saucepan over medium-high heat.
Add the shallots and saute until tender and beginning to brown, about 5
minutes. Reduce the heat to medium, add the mushrooms and thyme and saute
for 5 minutes. Add the rice and stir well.
Add enough stock just to cover. Stir until most of the stock is absorbed.
Add enough stock to cover again. Continue stirring and adding stock as
necessary until the rice is tender but still firm to the bite, about 20
minutes. Remove from heat.
Puree the water and cashews in a processor until smooth. Add to the rice
mixture along with the nutmeg. Cook, stirring, over low heat for 5 minutes.
Season with salt and pepper.
Sprinkle with chives and lemon zest.
PER SERVING: 385 calories, 12 g protein, 62 g carbohydrate, 10 g fat (2 g
saturated), 0 mg cholesterol, 9 mg sodium, 2 g fiber.
keep warm.
Heat the sherry and oil in a large heavy saucepan over medium-high heat.
Add the shallots and saute until tender and beginning to brown, about 5
minutes. Reduce the heat to medium, add the mushrooms and thyme and saute
for 5 minutes. Add the rice and stir well.
Add enough stock just to cover. Stir until most of the stock is absorbed.
Add enough stock to cover again. Continue stirring and adding stock as
necessary until the rice is tender but still firm to the bite, about 20
minutes. Remove from heat.
Puree the water and cashews in a processor until smooth. Add to the rice
mixture along with the nutmeg. Cook, stirring, over low heat for 5 minutes.
Season with salt and pepper.
Sprinkle with chives and lemon zest.
PER SERVING: 385 calories, 12 g protein, 62 g carbohydrate, 10 g fat (2 g
saturated), 0 mg cholesterol, 9 mg sodium, 2 g fiber.
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