Risotto With Dried Wild Mushrooms |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant! Ingredients:
1/2 cup dried mushroom |
4 cups vegetable stock or 4 cups mushroom stock |
2 tablespoons olive oil |
1 onion, minced |
2 garlic cloves, minced |
2 cups arborio rice |
1/2 cup dry white wine |
2 tablespoons chopped green onions |
1/2 cup heavy cream (35%) |
3 tablespoons freshly grated parmesan cheese |
salt & freshly ground black pepper |
Directions:
1. Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
2. Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
3. Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
4. Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
5. Add the green onions, cheese and cream. season to taste with salt and pepper.
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