Recipe Servings: 6 portionsRecipe Preparation Time: 15 minutesRecipe Cook Time: 45 minutes
8 cups vegetable broth, low sodium4 tbsp Lucini® Extra Virgin Olive Oil, plus more for drizzling2 shallots, chopped2 garlic cloves, minced1 lb fresh wild mushrooms (shitake, morels, chanterelles, etc.)2 tbsp fresh thyme, chopped2 tbsp fresh Italian parsley, chopped2 tbsp butter1 oz dried porcini mushrooms, reconstituted in 1 cup of warm broth2 cups Arborio rice or medium grain rice1/2 cup dry Sherry wine2 tsp Lucini® Pinot Noir Wine Vinegar1/2 cup Pecorino cheese, gratedKosher salt and freshly ground black pepperFresh 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.A variety of wild mushrooms add a goumet twist to this savory risotto.