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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand, writes Barbara Abbott of Santa Rosa, California. The mushroom risotto was outstanding; I'd be pleased if you could get the recipe. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
4 garlic cloves, minced |
6 ounces shiitake mushrooms, stemmed, caps sliced |
6 ounces crimini mushrooms, sliced |
2 cups arborio rice or medium-grain rice |
1 1/2 cups dry white wine |
5 1/2 cups vegetable stock or canned vegetable broth |
2 bay leaves |
1 cup grated parmesan cheese (about 3 ounces) |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh thyme |
2 tablespoons (1/4 stick) butter |
white truffle oil* (optional) |
additional grated parmesan cheese |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
2. Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
3. * Available at Italian markets, specialty foods stores, and some supermarkets.
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