NO MEAT BUT NEAT! Truffled Mushroom Risotto
Want a meaty dish but don’t want to feel guilty about it.
1 cup dry white wine
2 tablespoons (1/4 stick) butter
8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 cup arborio or medium-grain white rice
1/4 cup grated Parmesan cheese
1 truffle for garnish
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saute until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Garnish with grated or thinly sliced truffle. Season with salt and pepper.
~Referring to truffles: Alexandre Dumas (1802-1870)