Roasted Garlic and Wild Mushroom Risotto
A delicious, creamy dish made with Arborio rice, roasted garlic, and a selection of wild mushrooms sautéed in butter. The risotto is finished with Parmigiano Reggiano and fresh herbs, giving it a unique flavor and aroma. This hearty dish is sure to please any palate, and is sure to become a favorite!
INGREDIENTS
- 2 large heads of garlic
- Della Terra Extra Virgin Olive Oil
- 8 oz. dried porcini mushrooms, soaked in warm water and chopped (save the water)
- 1/2 lb. wild mushrooms (Shitake, Cremini, Oyster) without stems
- 1 cup chopped shallots
- 2 Tbsp. chopped fresh thyme
- 1 ½ cups Arborio rice
- ½ cup white wine (chardonnay)
- 3 ½ cups low salt chicken broth
- 2 cups thinly sliced spinach leaves
- ½ cup Parmigiano Reggiano
- Pre-heat oven to 350° for roasting garlic*
- Sauté fresh mushrooms in 1 Tbsp. Della Terra Extra Virgin Olive Oil until golden brown (7 minutes)
- Add porcini mushrooms and stir (1 minute)
- Salt and pepper and then set aside
- Saute shallots and thyme in 1 Tbsp. Olive Oil until tender
- Add rice, stir to coat. Add wine and cook until almost evaporated.
- Add chopped garlic, chicken broth, and mushroom water. Bring to a boil. Reduce heat to medium and cook until rice is tender. Stir occasionally, for about 20 minutes.
- Add mushrooms and spinach, stir until spinach wilts. Season with salt and pepper and top with parmesan cheese.
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