Mushroom Risotto

Prep Time: 15 Minutes

Cook Time: 1 Minutes

Ready In: 16 Minutes

Servings: 4

Magnifico!! From Food & Drink magazine - the Best of a Decade.

Ingredients:

1 cup boiling water

1/2 cup dried porcini mushrooms

8 ounces mixed fresh wild mushrooms

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon chopped garlic

salt & freshly ground black pepper

2 tablespoons chopped parsley

5 cups chicken stock (approx)

2 tablespoons olive oil

2 tablespoons butter

1/2 cup finely chopped onion

1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice

1/2 cup white wine

1/2 cup grated parmesan cheese

salt & freshly ground black pepper

Directions:

1. Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
2. Drain mushrooms; reserve both mushrooms& liquid separately.
3. Remove stems from fresh mushrooms& slice.
4. Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
5. Saute until mushrooms excude their liquid; saeson with salt& pepper.
6. Cover& leave in skillet for reheating.
7. Bring stock to a simmer on the back burner.
8. Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
9. Add onion& saute for 3 minutes or until softened.
10. Add rice& saute until it is covered with oil.
11. Pour in wine& simmer steadily until it has been absorbed by the rice.
12. Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
13. Add 1 cup of stock; cook& stir until most is absorbed.
14. Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
15. Reheat mushrooms in the skillet& stir into rice.
16. Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
17. Season with salt& pepper and serve immediately.

By RecipeOfHealth.com