Dried Porcini and Shiitake Mushroom Risotto (EASY) |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Always inspired by what I see and read, TRUE! Never made risotto before, but now I can say I did too! Granted is not the traditional way of making risotto, but this worked for me! Hope you enjoy my recipe! SOURCE: What's On The List? /2012/12/26/dreamy-creamy-porchini-and-mushroom-risotto/ Ingredients:
100 g arborio rice |
1/4 cup red onion, finely diced |
15 g dried porcini mushrooms, rehydrated |
15 g dried shiitake mushrooms, rehydrated |
150 ml white wine |
150 ml chicken stock |
100 ml shiitake mushroom water |
50 g parmigiano-reggiano cheese, grated |
1 pinch sea salt |
black pepper |
2 garlic cloves, minced |
1/4 tablespoon garlic paste |
90 ml cream |
Directions:
1. Rehydrate the mushrooms.
2. Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
3. Add washed rice and garlic and garlic paste.
4. Add wine, chicken stock, shiitake mushroom water and salt.
5. Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
6. Add cream and cheese, season and ENJOY!
7. NOTE: If the sauce is too thick, can always add more chicken stock or wine.
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