Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. olive oil; 1 large onion, finely chopped; 4 cloves garlic, pressed; 2 c. Arborio rice; 1 c. dry white wine; 4 c. low-sodium chicken broth or water; Kosher salt; Pepper; 1 c. finely grated Parmesan; 1 lb. mixed wild mushrooms, stemmed and sliced; 1 red chile, thinly sliced; 2 sprigs thyme, broken into small pieces; Fried eggs, for serving

By The Good Housekeeping Test KitchenPublished: Dec 20, 2018

Mike Garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

450

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A fried egg gives this cheesy risotto extra protein.

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Ingredients

4 Tbsp.
olive oil
1
large onion, finely chopped
4
cloves garlic, pressed
2 cups
Arborio rice
1 cup
dry white wine
4 cups
low-sodium chicken broth or water
Kosher salt
Pepper
1 cup
finely grated Parmesan
1 lb.
mixed wild mushrooms, stemmed and sliced
1
red chile, thinly sliced
2
sprigs thyme, broken into small pieces
Fried eggs, for serving

Directions

1. Step 1Heat 2 tablespoons oil in large saucepan on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in half of garlic and cook 2 minutes. Add rice and wine and cook, stirring, until wine is absorbed, about 3 minutes.
2. Step 2Add broth (or water) and 3/4 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 18 to 20 minutes. Stir in Parmesan. Spread 3 cups risotto on parchment-lined baking sheet and let cool.
3. Step 3Meanwhile, heat remaining 2 tablespoons oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 6 to 8 minutes; transfer to plate. Repeat with remaining mushrooms, adding chile, thyme and remaining garlic once browned and cooking 2 minutes more. Toss with first batch of mushrooms.
4. Step 4Serve mushrooms over risotto, topped with a fried egg if desired.