Risotto With Dried Mushrooms |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Northern Italian specialty that is a possible main meal or a great side dish. You can add spices of your choice to modify. To get the authentic flavor of the dish use dried Italian mushrooms. From- Northern Italian Cooking- by Biba Caggiano Ingredients:
6-8 cups of chicken broth |
1 oz. dried wild italian mushrooms, or 1/4 lb. fresh mushrooms , thinly sliced |
1 cup of warm water, if using dried mushrooms |
5 tablespoons of butter |
1 medium onion, finely chopped |
2 1/2 cups of aborio rice |
3/4 cup of dry white wine |
1/2 cup of grated parmesan cheese |
salt to taste |
Directions:
1. Prepare chicken broth, if you use homemade. If using dried mushrooms, soak in warm water for 20 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms under cold running water. Squeeze to remove as much liquid as possible.
2. If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside. Heat broth in medium saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams , add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of the broth, or enough to cover the rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little(1/2 cup) at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in the Parmesan cheese, 1 tablespoon butter and the sauteed mushrooms, if using. Season with salt. Place in a warm dish and serve immediately. Makes 6 servings.
3. Note- I like more butter and cheese for a really rich version. Enjoy!!
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