Porcini Mushroom Risotto

Porcini Mushroom Risotto
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 cups uncooked Arborio rice or other medium-grain rice
  • 1 bay leaf
  • 1 cup chopped onion
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 7 cups fat-free, less-sodium chicken broth
  • 5 ounces dried porcini mushrooms
  • + 7 more ingredients
    • 2 tablespoons butter
    • ¼ teaspoon salt
    • 1 cup dry white wine
    • 2 cups boiling water
    • 4 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 teaspoon dried thyme

1. Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms. 2. Bring broth to a simmer (do not boil). Keep warm over low heat. 3. Heat butter and oil in a large saucepan over medium heat. Add onion ...

View full recipe at My Recipes

Comments

Variations on Porcini Mushroom Risotto

  • Porcini Mushroom Risotto
    • 1/2 cup dry white wine
    • 1 cup freshly grated Parmesan cheese
    • 2 cups water
    • 2 cups low-salt chicken broth
    • 3 large shallots
    • 1 tablespoon butter
    • +6 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network