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Wild Mushroom Risotto Kit

$51.00 $44.99

Gourmet Easy dinner!

14 left

Like most of our kits, you'll have leftover ingredients. In this case,  Arborio Rice and Grana Padano grating cheese.  Risotto is a perfect dish to make the most out of any veggie box order allowing you to save trimmings to make quality stock anytime.  Make sure to order a few extra Soffritto (aromatic sautéed vegetables) to make future dishes easily.

DOES NOT Include: Butter and White Wine
Tablefield Grocery


    1. Thaw soffritto and bone broth

    2. Bring 4 cups water to boil, turn off heat and add dried mushrooms, making sure to submerge in water.  Steep for 15 minutes or until mushrooms are softened.  Squeeze excess moisture from mushrooms.  IMPORTANT: This reconstituting water is now Mushroom Tea and where a lot of flavor has gone.  SAVE and set aside, letting sediment settle for later separation. Place mushrooms in a cold water bath and agitate to remove residual sediment.  These are after all foraged wild mushrooms. Again squeeze excess moisture, then chop and reserve.

    3. Slowly pour off Mushroom Tea into pot being careful to leave the sediment at the bottom. Add beef broth and warm tasting for salt.  HINT: A bland stock will make a bland risotto!

    4. Melt 4 tablespoons butter in heavy large saucepan over medium-high heat. Add soffritto and 2 cups rice stirring continually until edges of rice begin to look translucent, 3 to 4 minutes. Add 1/2 cup dry white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm broth; stir often until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in chopped mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated cheese. Transfer risotto to serving bowl. Serve with additional grating cheese alongside, if desired.

    5. Save/freeze left over stock for future dishes (bases for beef stir fry sauces or any braised beef dish). Use unfrozen, but refrigerated, left over stock within 7 days or freeze for up to 6 months.

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