Risotto with Mushrooms
Serves: 7
Category: Main Course
Ingredients
2 c. hot water
1 oz. dried porcini mushrooms
4 1/2 c. organic vegetable broth
3 Tbls butter, divided
1/2 c. finely chopped yellow onion
3 c. coarsely chopped cremini mushrooms (about 8 ounces)
1 1/2 c. sliced shiitake mushrooms (about 3 1/2 ounces)
1 3/4 c. Arborio rice or other short-grain rice
3/4 tsp chopped fresh sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 c. (2 oz) freshly grated Parmigiano-Reggiano cheese
Directions
Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; saute 1 minute. Stir in sage, salt, and pepper. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.