Dried Mushroom Risotto

Dried Mushroom Risotto
The recipe Dried Mushroom Risotto could satisfy your Mediterranean craving in approximately 1 hour and 5 minutes. This recipe serves 4. One serving contains 1284 calories, 26g of protein, and 9g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up olive oil, celery, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. 1 person found this recipe to be flavorful and satisfying.

Instructions

1
Place the mushrooms in a small bowl and add the hot water.
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MushroomsMushrooms
WaterWater
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BowlBowl
2
Let stand for an hour or longer. (Or combine the mushrooms and water in a microwave-safe container, cover tightly with plastic wrap and microwave on high for 5 minutes.
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MushroomsMushrooms
WaterWater
WrapWrap
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Plastic WrapPlastic Wrap
MicrowaveMicrowave
3
Let cool to room temperature.)When the mushrooms are soft, remove them from the liquid squeezing gently to remove as much liquid as possible. Remember to save all the liquid!Slice the mushrooms into pieces, about 1/4 x 1 inch. Discard any tough stems. Keep in mind that the smaller you cut the pieces, the less intense the mushroom flavor will be.Carefully pour the mushroom soaking liquid into a measuring cup, leaving any grit behind.
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MushroomsMushrooms
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Measuring CupMeasuring Cup
4
Add the stock to the mushroom soaking liquid until you have 3 cups.Set the rice cooker for the Quick Cook or regular cycle.
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MushroomsMushrooms
StockStock
RiceRice
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Rice CookerRice Cooker
5
Place olive oil and buttery spread in the rice cooker bowl.When the butter melts, add the celery. Cook, stirring a few times until softened about 2 minutes.Stir in the wine and cook for 1 to 2 minutes.
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ButterButter
Olive OilOlive Oil
CeleryCelery
RiceRice
WineWine
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Rice CookerRice Cooker
BowlBowl
6
Add the rice and stir with a rice paddle until the grains are evenly coated and hot.Cook, stirring a few times, until the grains of rice are transparent except for a white spot on each about 3 to 5 minutes.
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GrainsGrains
RiceRice
7
Add the stock mixture and mushrooms to the rice and stir to combine.Close the cover and reset for the risotto cycle. Cook for 20 minutes.When the machine switches to the Keep Warm cycle (or after 20 minutes are up) open the cover and stir with the rice paddle or a wooden spoon. The risotto should be al dente, tender with just a touch of tooth resistance. You can keep the risotto on Keep Warm for up to an hour.When ready to serve, stir in the buttery spread, parsley and salt and pepper (to taste). If youre using Parmesan, soy or rice cheese add it at this time. If you have some people who want cheese and others who dont, sprinkle grated cheese on top of their risotto. Or you can serve the no cheese please folks first and then add cheese to the rest of the risotto.
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Salt And PepperSalt And Pepper
Buttery SpreadButtery Spread
MushroomsMushrooms
ParmesanParmesan
ParsleyParsley
CheeseCheese
StockStock
RiceRice
Equipment you will use
Wooden SpoonWooden Spoon
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score21
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