Recipe Servings: 6 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 45 minutes
8 cups vegetable broth, low sodium
4 tbsp Lucini® Extra Virgin Olive Oil, plus more for drizzling
2 shallots, chopped
2 garlic cloves, minced
1 lb fresh wild mushrooms (shitake, morels, chanterelles, etc.)
2 tbsp fresh thyme, chopped
2 tbsp fresh Italian parsley, chopped
2 tbsp butter
1 oz dried porcini mushrooms, reconstituted in 1 cup of warm broth
2 cups Arborio rice or medium grain rice
1/2 cup dry Sherry wine
2 tsp Lucini® Pinot Noir Wine Vinegar
1/2 cup Pecorino cheese, grated
Kosher salt and freshly ground black pepper
Fresh Italian parsley, for garnish
Heat the broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 of the chopped shallot and garlic, stirring until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned and season with salt and pepper. Drizzle in 1 tablespoon of olive oil and then add the reconstituted porcini mushrooms. Season again with salt and pepper to taste. Sauté 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of olive oil. Sauté the remaining shallot and garlic. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. Stir in sherry wine and cook until it is nearly all evaporated.
With a ladle, add 1 cup of warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in pecorino cheese and cook briefly until melted. Top with a drizzle of olive oil and chopped parsley before serving.