Scotch and Wild Mushroom Risotto

Name: Scotch and Wild Mushroom Risotto
Yield: 4 servings
Ingredients: Meat; Barley; 3 jiggers (just over 1/3 cup) really good Scotch for the wine; Beef stock for the chicken stock; 1/3 cup additional Arborio rice; 2 ounces dried porcini mushrooms; 1 portobello mushroom cap, finely chopped; 16 shiitake mushroom caps, finely chopped; 2 tablespoons chopped fresh thyme leaves (from 5 to 6 sprigs)

December 9, 2011

John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch—more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)

Recipe notes

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