Mushroom risotto is a hardy and delicious meal in itself. Any kind of fresh wild mushroom will add great flavor to this dish but can be prepared year round using reconstituted dried mushrooms.

Wild Mushroom Risotto

Ingredients:

Cups Village Harvest Arborio or Organic Arborio Rice
1 Stick Unsalted Butter
1 Large Onion, Finely Chopped
3 Garlic Cloves, Finely Chopped
3 Cups mixed wild mushrooms, cleaned and chipped.
1 Tablespoon fresh Thyme
1 Tablespoon fresh Marjoram
1 Cup dry white wine
6-7 Cups Hot Vegetable or Chicken Stock
3/4 Cup freshly grated Parmesan Cheese

Preparation:

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Melt butter in a large heavy saucepan.
Add onion and garlic and cook gently for about 7 minutes until soft . (do not brown)
Stir in mushrooms and cook over medium heat for about 5 minutes.
Add rice; stir 1 minute or until rice becomes opaque.
Add wine and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently.
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently.
Continue to cook until the rice is tender and creamy, but the grains still firm. The last cup of stock may not need to be used depending on if you like a less creamy risotto.
Add the Cheese and Herbs stirring gently to incorporate.
Season to taste with salt and pepper. Serve warm.

Serves 4 - 6