This Wild Mushroom and Tarragon Risotto is a lightened-up version of the comforting Italian dish. It calls for wild mushrooms instead of heaps of cream, butter, and cheese. The dried mushrooms add a gourmet touch without extra weight for your holiday packing or your waistline. (If you want to travel extra light, use dried herbs instead of fresh!) Whichever mushrooms and herbs you use, the trick to exceptional risotto is to stir slowly and continuously after each addition of broth, which helps release the starch and gives the dish its creamy texture, with or without cheese.
Homemade vegetable or chicken broth is best since the broth is one of the strongest flavors in this dish, but you can also use store-bought vegetable broth or quality bouillon cubes or powder. The soaking liquid of the dried mushrooms is essentially a quick mushroom broth, which reduces the amount of additional broth required.