Wild Mushroom Risotto

  • 5 1/2 cups low sodium chicken broth
  • 1 oz. dried porcini mushrooms
  • 2 Tbs unsalted butter
  • 1 Tbs olive oil
  • 1 cup shallots (about 4 shallots), finely chopped
  • 3 garlic cloves, minced
  • 10 oz. wild mushrooms (e.g., cremini, portabella, shitake), finely chopped
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 1/3 cup freshly grated parmigiano reggiano
  • Salt and fresh ground black pepper to taste

In a medium saucepan, add broth and bring to a simmer. Add the dried mushrooms and let them soak until they are tender (about 5 minutes).  Remove the mushrooms with a slotted spoon, finely chop, and set them aside. Keep the broth warm over very low heat.

In a heavy bottom, large saucepan, melt the butter over medium heat. Add olive oil. Add the shallots and garlic with 1 tsp salt, and saute until tender (about 8 minutes). Add the mushrooms, and saute until they are tender and the juices evaporate (about 10 minutes). Stir in the rice and let it toast for a few minutes. Add the wine, and cook until the liquid is absorbed, stirring often (about 2 minutes). Add 1 cup of warm broth.  Simmer over medium-low heat until the liquid is absorbed, stirring often (about 3 minutes).  Once the liquid is absorbed, add another 1 cup of warm broth until it is absorbed. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often (about 30 minutes). Mix in the grated cheese. Season with salt and pepper, to taste.

Other great additions: Drizzle with Balsamic vinegar (have you noticed I love this stuff?).  Add 1 cup of thawed, frozen peas.  Add 1 cup of blanched, chopped asparagus.  Add diced chicken or beef for a one-pot meal.

Serves appx. 6

Nutritional Info (per serving)
Calories — 284
Total fat — 7.6 g
Saturated fat — 3.6 g
Cholesterol — 15 mg
Sodium — 154 mg
Carbohydrate — 45.8 g
Dietary fiber — 0.5 g
Sugars — 0.6 g
Protein — 9.2 g


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