I used the nasturtium vinegar I made last fall on the oil and vinegar salad. We loved the taste!!
Wild Mushroom Risotto
From Local Dirt by Andrea Bemis
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 3 tbsp Unsalted Butter
- 2 Garlic Cloves, mined I used about 6 cloves
- 1/2 cup Onion, minced
- 2 cups Assorted Wild Mushrooms, sliced These were very expensive, so I used portabella
- 1 tsp Kosher Salt I added a bit more to taste
- 1 tsp Freshly ground black pepper
- 3 tbsp Fresh Thyme I used dried from my garden
- 2 cups Arborio Rice, uncooked
- 4-5 cups Vegetable broth
- 1/2 cup dry white wine
- 2 tbsp Romano Cheese, grated
Instructions
- Add 1 tbsp oil and 1 tbsp butter to hot pan.
- Add half onions and garlic
- Add salt and pepper and sauté for 1-2 minutes
- Add sliced mushrooms and cook until soft
- Add thyme and cook for 1-2 minutes
- Remove the mushroom mix from the stove
- Add the remaining butter and oil
- Add the remaining onion and garlic
- Add the rice and cook for 1-2 minutes, stirring continually
- Add the wine
- Cook the rice until it absorbs the liquid
- Add vegetable stock one cup at a time letting the rice absorb it
- When the rice is cooked, add the mushroom mixture back in and warm
- Add cheese on top as you serve
