MUSHROOM RISOTTO

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 cups chicken broth, low sodium
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello and crimini mushrooms, sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil
  • 1 -ounce dried porcini mushrooms, wiped of grit
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish

Directions

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent,
  • about 5 minutes.
  • Add the fresh mushrooms, herbs and butter.
  • Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then
  • add the dried porcini mushrooms
  • which were reconstituted in1 cup of warm chicken broth.
  • Season again with salt and fresh cracked pepper.
  • Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil.
  • Saute the remaining 1/2 onion and garlic clove.
  • Add the rice and stir quickly until it is well-coated and opaque, 1 minute.
  • This step cooks the starchy coating and prevents the grains from sticking.
  • Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring,
  • until the rice has absorbed the liquid.
  • Add the remaining broth, 1 cup at a time.
  • Continue to cook and stir,
  • allowing the rice to absorb each addition of broth before adding more.
  • The risotto should be slightly firm and creamy, not mushy.
  • Transfer the mushrooms to the rice mixture.
  • Stir in Parmesan cheese, cook briefly until melted.
  • Top with a drizzle of truffle oil and chopped parsley before serving.

Notes

Submitted by Annicka Polanco

Categories: Grain  Misc. One Dish  Mushroom 
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