Wild Mushroom Risotto version 2

Wild Mushroom Risotto version 2
Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3 14 1/2 oz cans of vegetable broth
  • 3 tbsps Butter
  • 3 tbsps Olive oil
  • 2 Shallots, chopped
  • 1 lb Assorted wild mushrooms (oyster, crimini, shiitake, etc.) sliced
  • 1 cup Arborio rice or other medium-grained rice
  • 1/2 cup Dry Sherry
  • 1/2 cup Freshly grated Parmesan
  • 3/4 tsp Chopped fresh thyme
Directions

Pairing Notes: We love the flavors of the risotto and particularly enjoyed the creaminess, it was a perfect pairing for the Cartograph Estate Pinot noir.

Chef's Tip: Be sure to use a mix of mushrooms as each one adds thir own element.

Recipe Link

Recipe and photo courtesy of: www.epicurious.com