Wild Mushroom Risotto Recipe
Ingredients
| Dried mushrooms | 1/2 Ounce | |
| 8 ounces mixed fresh wild mushrooms, such as porcini, shiitake, and chanterelle; or 8 ounces regular mushrooms | ||
| Olive oil | 2 Tablespoon | |
| Chicken broth | 4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 1 medium-size onion, chopped | ||
| 1 1/2 cups arborio rice or short-grain white rice | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Place dried mushrooms in a measuring cup, add enough warm water to measure 1 cup, and let mushrooms soak until soft (about 20 minutes).
Wipe fresh mushrooms clean with a damp cloth.
Trim off stems; thinly slice caps.
Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat.
Add sliced mushrooms and cook, stirring often, until soft (about 8 minutes).
Remove from heat.
Pour dried mushrooms and soaking liquid into a paper towel-lined sieve set over a bowl; reserve liquid in bowl.
Rinse mushrooms well; then chop and stir into cooked mushrooms.
Set aside.
In a small pan, bring broth and reserved soaking liquid to a boil; then reduce heat to low.
Wipe fresh mushrooms clean with a damp cloth.
Trim off stems; thinly slice caps.
Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat.
Add sliced mushrooms and cook, stirring often, until soft (about 8 minutes).
Remove from heat.
Pour dried mushrooms and soaking liquid into a paper towel-lined sieve set over a bowl; reserve liquid in bowl.
Rinse mushrooms well; then chop and stir into cooked mushrooms.
Set aside.
In a small pan, bring broth and reserved soaking liquid to a boil; then reduce heat to low.
Chef
