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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Arborio rice is a special Italian rice used to make risotto. Its higher starch content gives a rich, creamy texture unlike that of other rice varieties. Wild mushrooms imbue the dish with a rich, earthy flavor. From the American Diabetes Association. chicken broth, dried mushrooms (Chinese tree ear, shiitake, porcini, or morels), olive oil, onion, garlic, arborio rice, dry white wine, Romano or Parmesan cheese cvt Ingredients:
2 1/4 cups (low-fat, low-sodium) chicken broth |
25 g (1/4 cup) dried mushrooms, such as chinese tree ear, shiitake, porcini, or morels |
1 tbsp olive oil |
1 cup onion, finely chopped |
1 clove garlic, minced |
3/4 cup arborio rice, uncooked |
1/4 cup dry white wine |
20 g (1/4 cup) grated romano cheese or parmesan cheese |
Directions:
1. Note: Grams of mushrooms per 1/4 cup were guessed.
2. Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened.
3. Remove the mushrooms with a slotted spoon; chop and reserve. Keep the broth warm over low heat.
4. Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the rice, saute 1 minute.
5. Add the wine to the rice mixture and simmer until the wine is absored. Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often.
6. When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center.
7. Sprinkle with cheese and serve immediately.
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