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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This is a great Risotto from Cooking Light Feb 2008. Ingredients:
2 cups hot water |
1 ounce dried porcini mushrooms |
4 1/2 cups organic vegetable broth |
3 tablespoons butter, divided |
1/2 cup yellow onion, finely chopped |
3 cups coarsely chopped cremini mushrooms (about 8 ounces) |
1 1/2 cups sliced shiitake mushrooms (about 3 1/2 ounces) |
1 3/4 cups arborio rice |
3/4 teaspoon chopped fresh sage |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup freshly grated parmigiano-reggiano cheese (2 ounces) |
Directions:
1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes.
4. Add porcini, cremini and shiitake mushrooms; cook 8 minutes or until tender.
5. Add rice; saute 1 minute.
6. Stir in sage, salt and pepper.
7. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly.
8. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
9. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
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