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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 cup(s) chicken broth |
1/2 ounce(s) dried porcini mushroom |
1/4 cup(s) unsalted butter |
2 tablespoon(s) olive oil |
2 cup(s) onions finely chopped |
10 ounce(s) white mushrroms finely chopped |
1 1/2 cup(s) short grain rice |
2 garlic cloves minced |
2/3 cup(s) dry, white wine |
2/3 cup(s) parmesan cheese grated |
salt and pepper |
Directions:
1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Mix in the Parmesan. Season with salt and pepper, to taste.
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