Risotto with porcini mushroom on wooden table

Risotto with Mushrooms

    Ingredients

    • 4 oz. of mixed dried wild mushrooms
    • 4 c. vegetable or mushroom broth
    • 2 Tbsp. olive oil
    • 2 small shallots, minced
    • 2 garlic cloves minced
    • 2 c. Arborio rice
    • ½ c. dry white wine
    • Zest of 1 lemon
    • 2 Tbsp. fresh Italian parsley, finely chopped
    • 4 Tbsp. unsalted butter, cut into four portions
    • 3 Tbsp. freshly grated parmesan cheese
    • Sea salt and freshly ground black pepper

    Cooking Instructions

    1

    Put dried mushrooms in a 2 cup glass measuring cup and cover with boiling water. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Cut mushrooms into a small dice.  Put the 4 cups of broth on stove top, keeping it on low so your broth stays warm before adding it to your risotto.

    2

    Heat oil in a large saucepan and saute the shallots and garlic and a bit of salt for about 2 minutes.

    3

    Stir in the rice and add more olive oil to coat. Pour in the wine and reserved dried mushroom liquid stirring, until the liquid is absorbed.

    4

    Add reserved warm 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 lemon zest, butter and cheese. Season to taste with salt and fresh ground pepper. Garnish with fresh parsley and serve.

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