Wild Mushroom Risotto
|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)|
|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)|
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.
In a small pan, bring broth and reserved soaking liquid to a boil; then reduce heat to low.