Wild Mushroom Risotto

Wild Mushroom Risotto
Photo by Karry Hosford

Ingredients

  • 1 ½ cups water
  • ¼ teaspoon black pepper
  • 2 (14 1/2-ounce) cans vegetable broth
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 2 ½ cups sliced shiitake mushroom caps (about 6 ounces)
  • 2 garlic cloves, minced
  • + 5 more ingredients
    • ½ cup dry sherry
    • ½ cup boiling water
    • 1 pound uncooked Arborio rice or other short-grain rice (about 2 1/2 cups)
    • 2 teaspoons dried thyme
    • ½ cup dried porcini mushrooms (about 1/2 ounce)

Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid. Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remai...

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Variations on Wild Mushroom Risotto

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