Italy · Side
Italian Rice with Wild Mushrooms
Serves 6 · 60 minutes
Sign in to save Italian Rice with Wild Mushrooms to your Favorites.
Sign inAllergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 3 cups chicken stock
- 5 tablespoons extra-virgin olive oil
- 3 chopped shallots
- 2 cups risotto rice
- 1 cup dry white wine
- ¼ cup Parmesan cheese
- 4 ounces (commercial) wild mushrooms, sliced and sautéed
- 1 teaspoon truffle oil
- Salt to taste
- Pepper to taste
Method
- Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
- Sauté the shallots in olive oil until soft.
- Add the rice, stirring for 3–5 minutes, until coated with oil.
- Pour in wine and about ½ cup of the hot broth and continue stirring.
- Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
- Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
- Serve immediately.