Mushrooms are starting to pop up all over wine country now, which makes it a great time to try out some new mushroom recipes, like this one. This is an easy, impressive vegetarian recipe that really showcases the luxurious assortment of mushrooms out there this season. Experiment with different types that your local market has on hand.
1 small onion, diced
2 tbsp. butter
2 lbs. Arborio rice (Italian rice)
1 onion, finely chopped
½ bottle white wine
1 lb. mixed wild mushrooms
2 tbsp. Olive oil
White truffle oil, to garnish
Salt and pepper
Parmesan cheese, to garnish
Preheat oven to 350 degrees. Place mushrooms on sheet tray and toss with olive oil, salt and pepper. Place in oven and cook for about 10 minutes or until mushroom are very tender.
Sauté onion and butter together in a large sauce pan over medium heat. Pour in rice and stir constantly for 2-3 minutes on low hear. Add wine and turn up heat to medium. Cook rice until all the wine evaporates. Bring broth to boil. Pour half of the boiling broth into the mixture and then add the rest of the broth slowly, stirring constantly. Cook and stir until risotto thickens and all liquid is gone.
Slowly stir in cooked mushrooms into the risotto. Garnish with several drops of truffle oil and fresh parmesan on each serving. Serves about 6.
Recipe by Chef Emily Buller
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