WILD MUSHROOM RISOTTO
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
- Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
- Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
- During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.
WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
WILD MUSHROOM RISOTTO
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.
- Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
- Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
- Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.
- Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.
WILD MUSHROOM RISOTTO
Provided by Lori De Mori
Categories Mushroom Appetizer Quick & Easy High Fiber Parmesan Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
- Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.
WILD MUSHROOM RISOTTO
Categories Rice Side Sauté Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 13
Steps:
- Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
- Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.
- *Porcini are available at Italian markets and many supermarkets.
WILD MUSHROOM RISOTTO
Mushrooms lend risotto a new edge and make a perfect side for any spicy dish, from London's Zaika restaurant
Provided by Good Food team
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 14
Steps:
- Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.
- Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.
- Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.
Nutrition Facts : Calories 353 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 48 grams carbohydrates, Protein 7 grams protein, Sodium 0.32 milligram of sodium
RISOTTO - SHRIMP AND WILD MUSHROOM
Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.
Provided by Baby Kato
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
- Heat oil over medium high heat.
- Add shrimp, cook 3-4 minutes, stirring frequently.
- Remove shrimp from pan and set aside.
- Add mushrooms to pan and cook 4-5 minutes until browned.
- Remove mushrooms from pan and set aside.
- Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
- Add rice, and stir for 2-3 minutes.
- In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
- Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
- Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
- Rice should be tender, 25-30 minutes.
- Add peas, shrimp and mushrooms to last 5 minutes of cooking.
- Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
WILD MUSHROOM RISOTTO
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings as an appetizer, 4 servings as a main dish
Number Of Ingredients 14
Steps:
- To make mushroom broth: In a stockpot, combine the stock, crimini mushrooms, and dried mushrooms. Bring to a boil over high heat, reduce the heat, and simmer, covered, for about 30 minutes, until the flavors have infused. Strain through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids. Return the strained stock to the pot, cover, season with salt and pepper, and keep at a simmer over low heat.
- To make risotto: In a large saute pan, heat 1 tablespoon of the butter over high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until the mushrooms have softened. Set aside.
- In a large stockpot, heat 2 more tablespoons of the butter and the olive oil over medium-high heat until the butter melts. Saute the shallots for 1 to 2 minutes, until softened. Add the garlic and cook for about 2 minutes longer. Add the rice and cook, stirring with a wooden spoon, for 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to the bottom of the pan. Add the thyme and continue stirring.
- Add the wine and stir for about 2 minutes, until nearly absorbed. Ladle about 1 cup of the simmering stock into the rice. Cook for about 2 minutes, stirring often, until the stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently, until the broth is absorbed by the rice before adding the next cup. After about 15 minutes, begin tasting the rice. At this point, add the stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.
- Stir in the sauteed mushrooms, the Parmesan, and the remaining 2 tablespoons of butter. Season with salt and pepper, and serve.
SCOTCH AND WILD MUSHROOM RISOTTO
John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch-more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sauté the garlic, onions, and portobello and shiitake mushrooms in 2 tablespoons EVOO over medium-high heat until the mushrooms darken, then season with salt and pepper. Add the rice and cook for another minute or two.
- Add and cook off the Scotch, then cook the risotto just as for the master recipe, #312. When all is added, the beef stock, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto. Stir in the cheese, thyme, and parsley and serve.
RISOTTO WITH WILD MUSHROOMS
Provided by Linda Wells
Categories dinner, main course
Time 20m
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Cut the mushrooms into one-inch pieces. There should be about four cups.
- Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
- Add the four cups of simmering broth and cook over moderately high heat.
- Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
- When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams
INA GARTEN WILD MUSHROOM RISOTTO
This is the first risotto I ever made and it is wonderful. I would be happy to pay for it in a restaurant or serve it to company but only if I wanted them to come back. It is one or the best things I have ever made.
Provided by Dixie from Kansas
Categories One Dish Meal
Time 45m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes.
- Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.
- Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.
- Add the morels and porcini and saute for another 5 minutes.
- Add the rice and stir to coat the grains with butter.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
Nutrition Facts : Calories 421.5, Fat 17, SaturatedFat 9.8, Cholesterol 45.1, Sodium 793.1, Carbohydrate 49.9, Fiber 1.9, Sugar 3.6, Protein 13.3
BEST WILD MUSHROOM RISOTTO
I stumbled across this recipe one day and decided to try it out. I had never made Risotto before but I wanted to find a recipe that was authentic and out of this world. This recipe is all of that and more. The secret is to stir stir stir. It is going to be worth the time belive me. Try to use fresh herbs if available. I got rave reviews at the dinner table from my DH and my three boys.
Provided by BakingGuru
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
- Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
- Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
- Sprinkle with cheese and chives or parsley.
Nutrition Facts : Calories 359.4, Fat 15.6, SaturatedFat 4.9, Cholesterol 15.3, Sodium 205.4, Carbohydrate 39.6, Fiber 2.8, Sugar 2.8, Protein 11.7
RISOTTO WITH DRIED WILD MUSHROOMS
A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!
Provided by Jan in Lanark
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
- Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
- Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
- Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
- Add the green onions, cheese and cream. season to taste with salt and pepper.
Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9
WILD MUSHROOM RISOTTO
Provided by Vilma Rozansky
Categories Herb Mushroom Rice Vegetarian Dinner Fall Winter Bon Appétit Los Angeles California
Yield 6 First-Course or 4 Main-Course Servings
Number Of Ingredients 9
Steps:
- Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
- Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
- *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.
WILD MUSHROOM RISOTTO
This classic dish uses mushrooms three ways-in stock, puréed, and sautéed-to express their earthy-umami flavors in a creamy, cheesy, vegetarian risotto. Minneapolis chef Gavin Kaysen likes to cook with several kinds of mushrooms, but you can use your favorites or whatever is local!
Provided by Gavin Kaysen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Mushroom Garnish: While stock is simmering, mince the shallot and garlic. (Note: Chef Kaysen minces a whole shallot, but uses only half.) Set aside. Prepare chanterelles by tearing them into smaller pieces, like string cheese. If the chanterelles are very dirty, rinse in a bowl of water and gently wring through a clean dish towel to remove the absorbed water. Set aside. Slice the creminis and set aside. Pluck the tops of the maitakes from the base and set tops aside; add bases to stock (optional). Heat a large skillet over medium-high heat. Add 1 tablespoon oil and as many mushrooms as can fit in one layer. Sauté until mushrooms have just begun to caramelize, 1-2 minutes. Add a pinch of salt, remaining tablespoon of oil, and the butter. Stir and sauté another 1-2 minutes. Add shallots and garlic; stir and sauté for 1-2 minutes. Pull thyme leaves from the stem, roughly chop, and add to mushrooms. Turn off the heat and set the skillet aside.
- Risotto: Peel and trim the onion. Heat the oil in a large pot over medium-high heat; then add onions and a pinch of salt. Stir and cook until onions are translucent, 3-5 minutes. Add rice and stir constantly, until the grains are translucent around the edges, 3-5 minutes. Add wine and cook, stirring constantly, until the liquid is absorbed into the rice. Reduce heat to medium. Add the Mushroom Stock 1 cup at a time, stirring continually after each addition until the rice has absorbed almost all of the liquid before adding the next cup. This should take about 20 minutes total. (Make sure no grains are sticking to the sides of the pot.)
- When the rice has absorbed most of the liquid and has thickened, add ½ cup of the reserved Mushroom Purée and a pinch of salt; stir to combine. (Remaining purée can be frozen for up to 2 months.) Stir in Parmigiano and Pecorino, then turn off heat. Add mascarpone; add more Parmigiano and salt to taste. Stir until combined and creamy.Divide the risotto into 6 serving bowls. Evenly divide warm Mushroom Garnish on top of each. Garnish with a final dusting of grated Parmigiano and serve immediately.
- Set a medium pot over medium heat and add 2 tablespoons olive oil. Clean mushrooms by gently wiping away the dirt with a clean towel. Set aside. Smash and mince the garlic. To the pot, add the minced shallot, garlic, and a pinch of salt. Stir and sweat until translucent, 5 minutes. Meanwhile, roughly chop the mushrooms and add to the pot along with the thyme leaves. Turn heat to high, add the Madeira, and stir to deglaze the pan; continue cooking until the liquid has mostly evaporated (called au sec in French), 5 minutes. Add the water, bring to a simmer, and cook over low heat, uncovered, 30-45 minutes.
- Part 2: After 30-45 minutes, taste the stock and add salt to taste. Pour the stock through a fine-mesh strainer into a large container; add warm water until you have 8 cups of liquid. Set Mushroom Stock aside. In a blender or food processor, puree the solids from the stock )adding a bit of stock as needed). Season to taste with salt and set aside.
WILD MUSHROOM RISOTTO
I originally made this as a side dish for Osso Bucco. The leftovers were fantastic all by themselves! Mushroom broth or vegetable broth can be substitutes.
Provided by kymgerberich
Categories Medium Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
- Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
- You may not need to use all the broth.
Nutrition Facts : Calories 608.2, Fat 24.9, SaturatedFat 9.7, Cholesterol 33.9, Sodium 1316.9, Carbohydrate 50.8, Fiber 2.6, Sugar 4.1, Protein 18.7
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