The Reluctant Gourmet's
Basic Mushroom Risotto
6 servings
Here is a recipe for basic mushroom risotto if you don't have any wild mushrooms like chanterelles or black truffles as in my Risotto with Chanterelles, Hen of Woods Mushrooms, & Black Truffles from Oregon. Take a look at my suggestions for preparing risotto in my Cooking Primer.
`Reluctant Gourmets Tips
7 cups homemade chicken stock* | 1 shallot chopped | Salt & Pepper to taste |
2 cups arborio rice | 2 gloves garlic chopped | |
3 Tbl. olive oil | 1 lb. fresh mushrooms | |
1 Tbl. butter | 1 Tbl. fresh thyme, chopped |
*You can substitute 7 cups of low salt canned broth or try Glace de Poulet or Fond de Poulet Gold that you can find at many gourmet shops or on the Internet at GatewayGourmet.
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