Mushroom Risotto

Name: Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps butter; 28 grams dried porcini mushrooms; 1 teaspoons fresh thyme; 1 Tbsp olive oil; 237 milliliters onion, finely chopped; 118 milliliters grated asiago cheese or parmesan cheese; 473 milliliters grain rice; 6 servings Salt and freshly ground pepper, to taste; 1 liters vegetable stock; 118 milliliters white wine (optional)

Mushroom Risotto is a gluten free side dish. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 397 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Mediterranean cuisine. A mixture of vegetable stock, parmesan cheese, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, combine the porcini mushrooms and 1/2 cup hot water. Soak for 30 minutes to soften.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Drain the mushrooms, reserving the liquid, then chop the mushrooms.

Ingredients you will need

Mushrooms

Place the stock in a saucepan and bring just to a simmer.In a large saucepan over medium heat, melt 2 tablespoons of the butter with the olive oil.

Ingredients you will need

Olive Oil

Butter

Stock

Equipment you will use

Sauce Pan

Add the onion and sauté until tender and translucent, about 5 minutes.

Ingredients you will need

Onion

Add the mushrooms, thyme and cook, stirring, about 4 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes.

Ingredients you will need

Mushrooms

Thyme

Rice

Cooking Oil

Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Ingredients you will need

Wine

Add the stock mushroom liquid and vegetable stock, 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, season with salt and pepper. The risotto is done when the rice grains are creamy on the outside, and firm, yet tender to the bite, 20 to 25 minutes. Rice varies, so you may not need all the stock, or you may need more. If more liquid is required, use hot water.

Ingredients you will need

Salt And Pepper