Roasted Mushroom Risotto
Rachel Gurk

Roasted Mushroom Risotto

This roasted mushroom risotto is easy to make but is an elegant meal for any occasion. Easy to customize with any vegetable you like.

Ingredients

INGREDIENTS

  • Arborio Rice
  • dried Chanterelle mushrooms
  • dry white wine (such as Chardonnay)
  • Extra Virgin Olive Oil
  • Fresh parsley
  • Fresh Thyme Leaves
  • garlic clove
  • Parmesan Cheese
  • Salt and pepper
  • unsalted butter
  • vegetable broth or stock
  • white mushrooms
  • Yellow onion

Directions

DIRECTIONS

  1. Preheat oven to 425°F
  2. Place the dried chanterelle mushrooms and pour boiling water over them. Let them soak for twenty minutes.
  3. Place the white mushrooms on a large rimmed sheet tray and toss with olive oil, thyme and a sprinkle of salt and pepper. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown and cooked. Meanwhile, bring stock to a simmer in a saucepan.
  4. In a deep, heavy, medium sized sauté pan, melt the butter over medium-high heat. Add rehydrated and drained chanterelles, garlic and onion and sauté for about 5 minutes or until onions are translucent. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.
  5. Add the white wine and bring to a boil. Reduce liquid by about half, 2-3 minutes.
  6. Remove from heat and stir in parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.