Wild Mushroom Risotto
Risotto is a perfect meal anytime of the year. It is delicious whether topped with vegetables, seafood, or simply herbs. But what makes a great risotto is the cheese used to blend flavors and add depth to the taste. Dofino® Havarti with Caraway does all that and more!
Ingredients
4 tablespoons Lurpak® Unsalted Butter
3 cloves garlic, minced
12 ounces mushrooms, such as porcini, shiitake, or Portobello, cleaned and sliced
¼ cup olive oil
1 cup finely chopped onions
6 cups chicken broth
1 pound Arborio rice
½ teaspoon chopped fresh rosemary
Salt and pepper to taste
2 cups grated Dofino® Havarti with Caraway
Methods
1. Melt the butter in a medium saucepan. Add garlic and sauté until soft, about 2 minutes. Add the mushrooms and sauté until soft, about 3 minutes, and set aside.
2. Bring the chicken broth to a boil, turn off the heat, and set aside. In a large saucepot, sauté the onions in the olive oil until soft. Add rice and lightly brown, about 3 minutes. Add chicken broth, ½ cup at a time, stirring continually until all the broth is absorbed, about 10 minutes. Add the rosemary, salt, pepper, cheese, and half the mushroom mixture. Transfer the risotto to serving bowls and top with remaining mushroom mixture. Serve while piping hot!
