Dried-Porcini-Mushroom Risotto with Goat Cheese
The recipe Dried-Porcini-Mushroom Risotto with Goat Cheese is ready in roughly 45 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. For $4.37 per serving, you get a main course that serves 4. One serving contains 704 calories, 21g of protein, and 28g of fat. A mixture of onion, olive oil, stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes.
Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve into a medium saucepan.
Add the broth to the pan and bring to a simmer.
In a medium pot, heat the oil over moderately low heat.
Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.
Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.
Stir in the butter, pepper, and goat cheese.
Serve the risotto with grated Parmesan.
Wine Recommendation: Tuscany's chardonnays, loaded with tropical-fruit flavors and generously oaked, are not typically Italian. No matter; they have the power and concentration to make a great combination here.