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Wild Mushroom Risotto Recipe

1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Yield: 6 – 8 servings


Please porcinis in a bowl and cover with boiling vegetable stock.  Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside.  Strain stock through a fine sieve and add to chicken stock.

Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.

Melt butter and remaining tablespoon of olive oil in a large pan.  Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent.  Add 2 tablespoons of parsley and the rice, and stir to coat.

Add the wine, and stir until it is evaporated.  Then add mushrooms and stir, reduce heat, and add a ladle of chicken stock.

Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.

Remove from heat, and add Parmesan and remaining parsley.  Season with salt and pepper and garnish with fresh basil.

Cooks Note: try a variety of wild mushrooms, including chanterelle, shiitake, Portobello and oyster for a nutty, earthy flavor. Risotto takes patience, as you must continue to stir and add liquid - be sure to use Italian Arborio rice.


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