Double Mushroom Risotto Recipe
This high on flavor Double Mushroom Risotto recipe awaits you!. It is most popularly enjoyed as a Main Dish. An assortment of fabulous flavors, the Double Mushroom Risotto recipe is one of those Italian dishes you simply shouldn't miss. You will love this delicious Double Mushroom Risotto recipe! Dont miss it, Try it!
Ingredients
1/2 ounce dried mushrooms, such as porcini, shiitake, or cepes
1 cup boiling water
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 tablespoon olive oil
4 large shallots, finely chopped
8 ounces fresh mushrooms, sliced
1/4 teaspoon each salt and black pepper, or to taste
1 cup arborio, basmati, or long-grain white rice
1/2 cup dry white wine or water
3 tablespoons grated Parmesan cheese
1 teaspoon unsalted butter or margarine
Directions
1 In a small heatproof bowl, soakthe dried mushrooms in the water for 20 minutes or until softened.
Drain in a sieve lined with cheesecloth or papertoweling, reserving the liquid.
Slice the mushrooms, removing tough stems.
2 In a medium-size saucepan, bring the stockand mushroom liquid to a simmer.
Reduce the heat to the lowest settingand keep the stock mixture warm.
Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shallots and cook, stirring occasionally, for 2 minutes.
Stir in the fresh mushrooms, soaked dried mushrooms, salt, and pepperand cook, stirring occasionally, for 3 minutes or until the fresh mushrooms are lightly browned.
3 Push the mushroom mixture to the sides of the skillet and place the remaining 1 teaspoon of oil in the center.
Add the rice to the oil and cook, stirring, for 2 minutes or until well coated.
Add the wine, stir in the mushrooms from the sides of the skillet, and cook, stirring frequently, for 3 minutes or until the wine has been absorbed.
4 Usinga ladle, add 1/2 cup of the stock mixture to the skillet and cook, stirring frequently, for 2 to 3 minutes or until almost all the liquid has been absorbed.
Continue adding the stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and creamy and most of the liquid has been absorbed.
Stir in the cheese and butter and serve.
Drain in a sieve lined with cheesecloth or papertoweling, reserving the liquid.
Slice the mushrooms, removing tough stems.
2 In a medium-size saucepan, bring the stockand mushroom liquid to a simmer.
Reduce the heat to the lowest settingand keep the stock mixture warm.
Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the shallots and cook, stirring occasionally, for 2 minutes.
Stir in the fresh mushrooms, soaked dried mushrooms, salt, and pepperand cook, stirring occasionally, for 3 minutes or until the fresh mushrooms are lightly browned.
3 Push the mushroom mixture to the sides of the skillet and place the remaining 1 teaspoon of oil in the center.
Add the rice to the oil and cook, stirring, for 2 minutes or until well coated.
Add the wine, stir in the mushrooms from the sides of the skillet, and cook, stirring frequently, for 3 minutes or until the wine has been absorbed.
4 Usinga ladle, add 1/2 cup of the stock mixture to the skillet and cook, stirring frequently, for 2 to 3 minutes or until almost all the liquid has been absorbed.
Continue adding the stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and creamy and most of the liquid has been absorbed.
Stir in the cheese and butter and serve.
