Roasted Wild Mushroom Risotto

¾ lb assorted wild mushroom, roughly chopped into 1 inch chunks
2 t olive oil
6 T butter
1 yellow onion, finely chopped
2 cloves garlic, minced
2 T fresh thyme, roughly chopped
2 C Arborio Rice
7 C hot chicken stock
¾ C freshly grated Parmigiano
2 T fresh parsley, finely chopped

Preheat oven to 400°. Toss mushrooms with olive oil, salt and pepper. Pour onto sheet pan and roast in oven until soften. Remove and set aside.

Place large roasting pan over high heat and add 3 tablespoons butter and 1 T olive oil. Once butter has melted and pan is hot add chopped onion, sauté until soft and translucent. Stir in garlic and fresh thyme, cooking for a minute or two. Add rice and cook, stirring for one minute. Reduce heat to medium and gradually pour liquid, one cup at a time into rice stirring until liquid is absorbed and rice is creamy. (Process should take between 20–25 minutes). Fold in the roasted mushrooms, along with the last cup of liquid. Remove pan from heat and stir in remaining three tablespoons of butter and Parmigiano. Sprinkle with chopped parsley and serve. Serves 4.

Pairs well with Lambert Bridge Chardonnay, Merlot and cabernet Franc

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