Risotto With Dried Mushrooms Recipe
Risotto With Dried Mushrooms has a grand taste. Risotto With Dried Mushrooms gets its taste from rice mixed with chicken broth and served with mushrooms. Risotto With Dried Mushrooms is loved by vegetable lovers worldwide.
Ingredients
6 to 8 cups Chicken Broth, or canned chicken broth
1 oz. dried wild Italian mushrooms or
1/4 lb. fresh mushrooms, thinly sliced
1 cup warm water, if using dried mushrooms
2 tablespoons butter, if using fresh mushrooms
5 tablespoons butter
1 medium onion, finely chopped
2-1/2 cups arborio rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt to taste
Directions
Prepare Chicken Broth.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Add drained dried mushrooms and reserved mushroom liquid.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender, but firm to the bite.
Stir in Parmesan cheese, 1 tablespoon butter and sauteed fresh mushrooms, if using.
Season with salt.
Place in a warm dish.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
If using fresh mushrooms, saute in 2 tablespoons butter until golden; set aside.
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Add drained dried mushrooms and reserved mushroom liquid.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender, but firm to the bite.
Stir in Parmesan cheese, 1 tablespoon butter and sauteed fresh mushrooms, if using.
Season with salt.
Place in a warm dish.
