Roasted Garlic and Wild Mushroom Risotto

Ingredients:

2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese

Directions:
Pre-heat oven to 400 degrees F.

Combine the garlic and 2 tbl. of oil in a small baking dish. Bake until garlic is gold and tender, about 50 minutes.

Cool slightly and peel.

Chop the garlic to measuer about 1/4 cup packed.

Place the Porcini mushrooms in a small bowl.

Pour enough hot water to cover and let stand until soft, about 30 minutes.

Drain, squeeze dry, and coarsely chop.

Heat 1 tbl. of oil in a large skillet and saute the wild mushrooms until golden brown and the juices evaporate, about 7 minutes.

Add the Porcini and stir for about 1 minute.

Season with salt and pepper and set aside.

Heat 1 tbl. of oil in a heavy medium saucepan over medium-high heat.

Add the shallots and thyme and saute unil tender, about 4 minutes.

Add the rice and stir to coat with shallot mixture.

Add the wine and cook until almost evaporated.

Mix the chopped garlic and 3-1/2 cups of the chicken broth and bring to a boil.

Reduce the heat and cook until the mixture is creamy, stirring occasionally and adding more broth if the risotto is dry, about 20 minutes.

Posted on
Monday, March 19th, 2007
Filed under:
Starters.

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