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Mushroom and Herb Risotto




Source of Recipe


From the kitchen of the train I took from Rome to Milan






Recipe Introduction


Use several types of mushrooms - black, yellow chantrelles, crimini, oyster, shitake or morel.





List of Ingredients



• 2 tbsp olive oil
  
• 1 cup finely chopped onion
  
• 1 1/2 lbs fresh mushrooms, cleaned and thinly sliced.
  
• 1 1/2 cup arborio rice
  
• 1/2 cup shredded parmesan cheese (or other dry Italian cheeses)
  
• 2 tbsp chopped parsley
  
• 1 tbsp chopped fresh sage leaves
  
• 1 tbsp chopped fresh tarragon
  
• 1 tbsp chopped fresh thyme leaves
  
• Salt and pepper to taste
  
• 4 1/2 cups fat skimmed reduced sodium chicken broth
  
• 1/2 cup dry white wine
  






Instructions



1. Pour the oil into a 5-6qt pan over medium high heat.
   
2. When hot add onion and mushrooms and stir often until onion is limp and liquid has evaporated (5 -6 minutes).
   
3. Add the rice and stir until opaque - about 3 minutes.
   
4. Add wine and stir until it's absorbed - 1 to 2 mintues.
   
5. Add 4 1/2 cups broth and bring to a boil over high heat. stir often
   
6. Reduce heat and simmer stirring often until rice is tender to bite. 15 -20 minutes.
   
7. If a creamier consistency is desired stir in about 1/2 cup more broth.
   
8. Stir in the cheese, parsley, sage, tarragon and thyme.
   
9. Add salt and pepper to taste
   






Final Comments


Fresh Morels would be tasty in this!