Wild Mushroom Risotto | CUESA

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Wild Mushroom Risotto


Chef Keith Hammerich, City College San Francisco

Serves 6


6 tablespoons unsalted butter
½ yellow onion, chopped finely
8 ounces assorted mushrooms, sliced
2 cups Arborio rice
6 ½ cups hot chicken broth or other high-quality broth
4 ounces goat cheese
1 tablespoon fresh thyme leaves
1 teaspoon fresh marjoram leaves
Salt & black pepper, to taste


  1. In heat a 4 to 6 quart saucepan over medium heat. Add the butter and cook until the foam subsides. Sauté the onion until softened. Add the mushrooms and sauté until softened.

  2. Stir in the Arborio rice and cook for 30 seconds to coat evenly with the butter.
  3. Add approximately 2 cups of the broth and stir until the broth has been absorbed. Add another 2 cups of the broth and stir until the broth has been absorbed. Season with salt and pepper.
  4. Add the last of the broth to the rice. Just before plating and serving, stir in the goat cheese and fresh herbs.


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