Wild Mushroom Risotto

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Wild Mushroom Risotto

Recipe courtesy Keith Famie

 

1 tablespoon olive oil

2 tablespoons wild leeks, diced (domestic leeks may be used)

1 cup boletus* (wild mushroom), diced

1 cup orange latex milky mushrooms* (wild mushrooms), diced

1/4 cup cream sherry

1 cup Arborio rice

3 cups low-fat chicken stock

1/4 cup Parmesan, grated

1 tablespoon Italian flat leaf parsley, chopped

To taste salt and black pepper

*(Domesticated mushrooms may be substituted. Your choice, the drier the

better)

In a saute pan with the olive oil, sweat the leeks and brown the mushrooms

lightly. Add the sherry and reduce. Add the rice and saute for 2 minutes.

 

In three stages, stir in the chicken stock. Continue to stir during the

process of adding the stock. When all the stock is absorbed, taste the rice

for doneness. If the rice still has a bite to it, stir in more stock and

continue to cook.

 

Stir in the Parmesan and the parsley. Season and serve.

 

 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: Easy

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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