Friday, April 17, 2009

Mushroom Risotto

This is one awesome recipe. If you've never tried Risotto or even if you know you love it, this one is your recipe. Terri and I literally took 45 minutes to eat this wonderfully flavored and textured meal. It was truly the best Risotto we've ever had. We used our homemade broth and some awesome dried porcini mushrooms. This was killer. We loved it and know you will also!

* 8 cups canned low-salt chicken broth (or homemade)
* ½-ounce dried porcini mushrooms
* ¼ cup unsalted butter
* 2 tablespoons olive oil
* 2 cups finely chopped onions
* 10 ounces white mushrooms, finely chopped
* 2 garlic cloves, minced
* 1 ½ cups Arborio rice or short-grain white rice
* ⅔ cup dry white wine
* ⅔ cup grated Parmesan
* Salt and freshly ground black pepper, optional


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.

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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