Quincy FD's Wild Mushroom Risotto
Ingredients
- 5 cups chicken broth
- ½ oz dried porcini mushrooms, rinsed
- 2 tbsp (¼ stick) butter
- 1 tbsp olive oil
- 2½ cups onions, finely chopped
- 12 oz crimini mushrooms, finely chopped
- 2 large garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh marjoram, minced
- 1½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
How-to
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In a large saucepan, bring chicken broth to a simmer
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Add the dried porcini mushrooms to the chicken broth and cook until they are tender
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Once porcini mushrooms are tender, remove from broth and set on cutting board to cool
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In a large, heavy saucepan, melt the butter and add the olive oil
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Add the onions and cook on medium until the onions are translucent
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Add the minced garlic to the onions and cook for 1 minute. Be careful not to over-cook the garlic
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Chop the crimini mushrooms and cooled porcini mushrooms
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Chop fresh thyme and marjoram. Add to the onions and garlic and sauté for 2 minutes; add salt and pepper to the mixture
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Add the arborio rice and sauté for 2 minutes
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Add the dry white wine, watching the rice carefully until the wine has been fully absorbed into the rice
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Add 1 cup of the chicken stock at a time to the rice and mushroom mixture
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Every 5 minutes, add 1 cup of the chicken stock, stirring slowly, so that the rice gradually absorbs the stoc; the risotto should become creamier as the chicken stock is absorbed
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Once all of the liquid is absorbed and the risotto is creamy in texture, add the Parmesan cheese
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Remove from the heat, and after each serving is plated, garnish with thyme or marjoram sprigs