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RECIPE # 4067 WILD MUSHROOM RISOTTO November 1, 2007

RECIPE # 4067 WILD MUSHROOM RISOTTO November 1, 2007

CREATED Nov 1, 2007

Chef Kevin Kimmell / Frist Center Cafe


Wild Mushroom Risotto with Fresh Thyme

Basic risotto (see recipe below)

1 pound and 8 oz of mixed Mushrooms (shiitake, cremini, and portobello)

3 oz. Butter

1 T. Fresh Thyme

3 oz. Parmesan cheese

Chicken stock as needed

Salt and pepper to taste


Sauté mushrooms in a skillet with butter. Add to basic risotto. Stir in thyme, butter and Parmesan cheese. Add chicken stock as needed to make creamy. Serve immediately.


Basic Risotto (makes 6 servings)

1 oz. Onions, chopped

½ oz. Butter

1 C. Arborio rice

2 C. hot Chicken stock

1 C. White Wine

Salt and pepper to taste


Sauté onions in butter until softened. Add rice and mix thoroughly with butter. Cook it stirring until a toasted aroma develops. Add liquid in three additions, stirring frequently. Use wine as your last addition. Cook until al dente (slightly firm).