Wild Mushroom Risotto

In honor of National Celiac Disease Awareness Day, I bring to a fabulous, gluten-free recipe…

Wild Mushroom Risotto. This was the dish that made me fall in love with cooking before I even started culinary school.

This recipe is great for anything from date night to a weeknight staple and it works wonderfully as a main course or a side dish. Risotto seems way more labor intensive than it actually is – it really just requires a few minutes of undivided attention and the result will be this decadent delicious meal in a bowl that you can savor and enjoy! Get ready, you’re gonna love this one.

WILD MUSHROOM RISOTTO

INGREDIETS:

•  32 oz. vegetable broth

•  2 Tbsp. butter

•  1 Tbsp. olive oil

•  2 Shallots, sliced

•  1 lb. assorted wild mushrooms, sliced (I used dried porcini, shiitake, and  baby bella)

•  1/2 lb asparagus, ends removed and cut into 1 inch pieces (optional)

•  1 1/2 cups Arborio rice

•  1/2 cup dry sherry

•  1 cup green peas (i use frozen)

•  1 cup freshly grated Parmesan cheese

•  1 TBS. thyme, chopped 

INSTRUCTIONS:

1. Bring vegetable broth to simmer in medium saucepan.

2. Reduce heat to low, cover and keep broth hot.

3. Melt butter with olive oil in heavy, large saucepan over medium heat.

4. Add sliced shallots, saute for 1 min.

5. Add wild mushrooms and asparagus, cook until mushrooms are tender and juices are released (about 8 mins). At the same time, add the sherry.

6. Increase heat to medium high and add Arborio rice.

7. Add 3/4 cup hot vegetable broth, simmer until absorbed before adding more, stirring frequently until rice is just tender and mixture is creamy (about 20 mins).

8. Stir in peas, Parmesan cheese and chop fresh thyme. Serve warm.