Wild Mushroom Risotto
Source: Chef Keith Hammerich, City College San Francisco
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
- 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.
- Stir in the Arborio rice and cook for 30 seconds to coat evenly with the butter.
- 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.
- Add the last of the broth to the rice. Just before plating and serving, stir in the goat cheese and fresh herbs.