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Categories:
vegetable broth olive oil Chanterelle mushrooms shallot thyme salt fresh black pepper Arborio rice white wine Marsala wine walnuts fresh sage
Viewed: 12 - Published at: 9 years agoIngredients
- 6 cups vegetable broth
- 2 tablespoons olive oil, divided
- 8 ounces chanterelle mushrooms, chopped
- 1 shallot, finely chopped
- 1 teaspoon dried thyme
- 34 teaspoon salt
- 1 pinch fresh black pepper
- 1 12 cups arborio rice
- 12 cup dry white wine
- 2 tablespoons marsala wine
- 12 cup coarsely chopped toasted walnuts
- 2 tablespoons chopped fresh sage
Method
- In a large saucepan, heat vegetable broth until hot.
- Keep hot.
- Place a large saucepan over medium heat.
- Add oil.
- Saute mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
- Reduce heat.
- Add rice and stir well to coat grains.
- Add white wine and marsala and stir until rice has absorbed liquid.
- Add 1 cup vegetable broth, stirring until liquid is absorbed.
- Repeat until you have used up all of the liquid.
- Stir in walnuts and fresh sage.
- Serve hot.
