Italian Mushroom Risotto
This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.
½ Ounce Dried Porcini Mushrooms
14 Ounces Chicken or Vegetable Broth
2 Tablespoons Butter
1 Pound Sliced White Mushrooms
¼ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
1/8 Teaspoon Dried Thyme
1 Tablespoon Olive Oil
1 Finely Chopped Small Onion
2 Cups Arborio Rice
½ Cup Dry White Wine
½ Cup Freshly Grated Parmesan Cheese
2 Tablespoons Chopped Fresh Parsley
Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.