Wild Mushroom Risotto
60 Minutes | Serves 6
2½ cups Arborio Rice
½ lb Shiitake Mushrooms De-stemmed and Thinly Sliced
1 Shallot Minced
5 Garlic Cloves Minced
2 Tbsp Fresh Thyme Minced
1 cup Scallions Finely Chopped
2 qts Gluten-Free Beef Broth
½ cup Dry White Wine
¼ cup Grated Parmesan Cheese
2 Tbsp Extra Virgin Olive Oil
2 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and thyme. Cook for 2-3 minutes or until the shallots are translucent, stirring frequently. Add the sliced shiitake mushrooms. Cook for 5 minutes, stirring frequently.
Add the arborio rice and stir all ingredients together. Cook for 3 minutes, stirring frequently.
Add the wine, kosher salt and black pepper. Cook for 1 minute, stirring constantly.
Pour in 1½ cups of the beef broth. Stir frequently until the broth reduces. This should take about 5 minutes. After the broth has mostly reduced, add another 1½ cups of broth and continue stirring until mostly reduced.
Repeat this process 3-4 more times while continuing to stir frequently. As you are stirring, make sure to scrape the rice off the edges. Stop adding broth when the risotto is creamy and the rice is al dente.
Reduce the heat to low. Add the Parmesan Cheese and scallions. Stir and combine all ingredients for 1-2 minutes.
2½ cups Arborio Rice
½ lb Shiitake Mushrooms De-stemmed and Thinly Sliced
1 Shallot Minced
5 Garlic Cloves Minced
2 Tbsp Fresh Thyme Minced
1 cup Scallions Finely Chopped
2 qts Gluten-Free Beef Broth
½ cup Dry White Wine
¼ cup Grated Parmesan Cheese
2 Tbsp Extra Virgin Olive Oil
2 tsp Kosher Salt
1 tsp Coarse Ground Black Pepper
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and thyme. Cook for 2-3 minutes or until the shallots are translucent, stirring frequently. Add the sliced shiitake mushrooms. Cook for 5 minutes, stirring frequently.
Add the arborio rice and stir all ingredients together. Cook for 3 minutes, stirring frequently.
Add the wine, kosher salt and black pepper. Cook for 1 minute, stirring constantly.
Pour in 1½ cups of the beef broth. Stir frequently until the broth reduces. This should take about 5 minutes. After the broth has mostly reduced, add another 1½ cups of broth and continue stirring until mostly reduced.
Repeat this process 3-4 more times while continuing to stir frequently. As you are stirring, make sure to scrape the rice off the edges. Stop adding broth when the risotto is creamy and the rice is al dente.
Reduce the heat to low. Add the Parmesan Cheese and scallions. Stir and combine all ingredients for 1-2 minutes.