Wild Mushroom and Herb Risotto |
|
 |
Prep Time: 16 Minutes Cook Time: 35 Minutes |
Ready In: 51 Minutes Servings: 12 |
|
Ingredients:
2 (.5-ounce) packages dried porcini mushrooms, rinsed |
1 cup warm water |
2 (14.5-ounce) cans low-salt beef broth |
2 teaspoons olive oil |
1 cup finely chopped onion |
1 cup sliced shiitake mushrooms |
1 (8-ounce) package presliced mushrooms |
3 garlic cloves, minced |
1 1/2 cups arborio rice or other short-grain rice |
1/2 cup dry red wine |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon minced fresh sage |
2 tablespoons minced fresh oregano |
1/2 cup (2 ounces) freshly grated parmesan cheese |
Directions:
1. Combine porcini mushrooms and water; let stand 20 minutes. Bring beef broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes. Add shiitake mushrooms, presliced mushrooms, and garlic; cook 4 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine and porcini mushroom mixture; cook over medium heat 5 minutes or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 20 minutes total). Stir in salt and remaining ingredients. Serve immediately.
|
|