alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Woodland Mushroom Risotto

    Share

    Woodland Mushroom Risotto

    Wild mushrooms are the best nonanimal source of vitamin D going and some have the added benefit of vitamins B and C as well. They are also a good source of antioxidants such as polyphenols that have been linked with cancer-risk reduction and antiaging.

    Advertisement

    8 cups (2 L) mushroom stock
    3 cups (750 mL) dry white wine
    6 Tbsp (90 mL) vegetable oil
    6 cups (1.5 L) assorted mushrooms, sliced
    1/4 cup (60 mL) olive oil
    1 1/2 cups (350 mL) finely chopped onion
    1 Tbsp (15 mL) finely chopped garlic
    1 bay leaf
    3 cups (750 mL) Arborio rice
    1 1/2 cups (350 mL) grated Parmesan cheese
    1/4 cup (60 mL) unsalted butter
    Salt and pepper

    Mix stock and white wine together and bring to a boil.

    In a fry pan, heat vegetable oil and cook mushrooms on medium-high heat until tender and until they show a bit of colour.

    In a wide, heavy-bottomed pot, heat olive oil and sweat onions, garlic, and bay leaf until onions are golden brown. Add rice and stir.

    Add 1/2 cup (125 mL) of the boiling stock and white wine mixture to the rice and stir constantly until the moisture is absorbed. Repeat this step until all the boiling liquid has been added to the rice. This process should take about 20 to 30 minutes. The rice is ready when it is creamy and very rich looking.

    Stir in cheese, butter, and cooked mushrooms. Adjust the seasoning and serve while hot.

    Serves 6.

    source: "Something Nu for Fall", alive #299, September 2007

    Advertisement

    Woodland Mushroom Risotto

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.