This recipe uses a combination of fresh and dried mushrooms, creating a creamy risotto.
Ingredients
15g dried mushrooms
250g fresh mixed mushrooms, chopped
1tsp salt
3 cups chicken broth
4tbsp olive oil, divided
5 cups water, divided
2 cups arborio rice
1 cup white wine
1/3 cup grated parmesan
1 cup chopped yellow onion
2 minced garlic cloves
2tbsp chopped parsley
1tsp lemon juice
3tbsp butter
1tsp black pepper
Instructions
- Boil two cups of water, place in a bowl with the dried mushrooms to rehydrate for twenty minutes. Remove mushrooms, squeeze to remove excess water and chop coarsely.
- Strain mushroom water and place in a large pan with the rest of the water and chicken broth and bring to a simmer.
- Heat half the olive oil in a large skillet, add fresh mushrooms with half a teaspoon of salt. Cook mushrooms over medium-high heat for two or three minutes until tender. Add the dried mushrooms and continue cooking for another three or more minutes. Transfer to a bowl and set aside.
- Heat the remaining olive oil in the same pan and stir in the rice, coating all grains. Stir for 2 to 3 minutes constantly until the rice is toasted, and add onion and garlic. Continue to cook for another two minutes and season with remaining salt. Add the mushroom mixture and stir to combine.
- Add the black pepper and wine, stirring until the rice absorbs the wine. Begin adding the broth half a cup at a time, cooking until the liquid is almost all absorbed before adding more broth. The risotto should be ready after about 25 minutes when the rice is tender. Add more broth, butter, cheese and lemon juice and stir to create a creamy risotto. Season to taste, sprinkle with parsley and serve.
Serves 6