Winter Wild Mushroom Risotto
| Yield: | 6 Servings |
| Categories: | Vegetarian, Mediterranean, Rice |
| 8 | c | Vegetable stock; approximate OR mushroom stock or canned broth |
| 3 | tb | Dry sherry OR dry red wine |
| 2 | tb | Olive oil |
| 6 | Shallots; finely chopped | |
| 12 | oz | Mixed fresh wild mushrooms (such as chanterelle; crimini, shiitake) tough stems removed, mushrooms chopped |
| 2 | ts | Chopped fresh thyme |
| 2 | c | Arborio rice |
| 3/4 | c | Water |
| 1/2 | c | Raw cashews |
| 1/8 | ts | Nutmeg |
| Salt and freshly ground pepper; to taste | ||
| 2 | tb | Chopped chives |
| 1 | tb | Lemon zest |
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