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Wild Mushroom Risotto

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Ingredients
  Dried porcini mushrooms 1⁄2 Ounce (1/2 Cup)
  Wild mushrooms/8 ounces regular mushrooms 8 Ounce (Mixed Fresh, Such As Porcini, Shiitake And Chanterelle)
  Olive oil 2 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Arborio rice/Short grain white rice 1 1⁄2 Cup (24 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Place dried mushrooms in a measuring cup, add enough warm water to measure 1 cup, and let mushrooms soak until soft (about 20 minutes).
Wipe fresh mushrooms clean with a damp cloth.
Trim off stems; thinly slice caps.
Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat.
Add sliced mushrooms and cook, stirring often, until soft (about 8 minutes).
Remove from heat.
Pour dried mushrooms and soaking liquid into a paper towel-lined sieve set over a bowl; reserve liquid in bowl.
Rinse mushrooms well; then chop and stir into cooked mushrooms.
Set aside.
In a small pan, bring broth and reserved soaking liquid to a boil; then reduce heat to low.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom

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