Double Mushroom Risotto
|Dried mushrooms/Porcini/shiitake||1⁄2 Ounce, dried (Crepes)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable stock/Chicken stock/lo sodium chicken stock||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
|Shallots||4 Large, finely chopped|
|Mushrooms||8 Ounce, sliced|
|Black pepper||1⁄4 Teaspoon|
|Basmati rice/Arborio/long grain white rice||1 Cup (16 tbs)|
|Dry white wine/Water||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Unsalted butter/Margarine||1 Teaspoon|
1 In a small heatproof bowl, soakthe dried mushrooms in the water for 20 minutes or until softened.
Drain in a sieve lined with cheesecloth or papertoweling, reserving the liquid.
Slice the mushrooms, removing tough stems.
2 In a medium-size saucepan, bring the stockand mushroom liquid to a simmer.
Reduce the heat to the lowest settingand keep the stock mixture warm.
Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shallots and cook, stirring occasionally, for 2 minutes.
Stir in the fresh mushrooms, soaked dried mushrooms, salt, and pepperand cook, stirring occasionally, for 3 minutes or until the fresh mushrooms are lightly browned.
3 Push the mushroom mixture to the sides of the skillet and place the remaining 1 teaspoon of oil in the center.
Add the rice to the oil and cook, stirring, for 2 minutes or until well coated.
Add the wine, stir in the mushrooms from the sides of the skillet, and cook, stirring frequently, for 3 minutes or until the wine has been absorbed.
4 Usinga ladle, add 1/2 cup of the stock mixture to the skillet and cook, stirring frequently, for 2 to 3 minutes or until almost all the liquid has been absorbed.
Continue adding the stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and creamy and most of the liquid has been absorbed.
Stir in the cheese and butter and serve.