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Porcini Mushroom Risotto

  • 4servings

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 oz. dried porcini mushroom s, from Italy

  3. 1 tablespoon butter

  4. 1 tablespoon olive oil

  5. 1 1/2 cups arborio rice

  6. 3 large shallot s, chopped

  7. 1 teaspoon fennel seeds

  8. 1/2 cup dry white wine

  9. 2 cup chicken broth

  10. 1/2 teaspoon salt

  11. 1 cup Parmesan cheese (3 oz.)

  12. 2 tablespoons fresh parsley , chopped

Instructions Jump to Ingredients ↑

  1. Bring 2 cups water to a boil in a small saucepan. Add mushrooms. Cover; let stand until mushrooms soften; about 10 minutes. Using a slotted spoon, transfer mushrooms to a work surface; reserve soaking liquid. Chop mushrooms coarsely.

  2. Melt butter with oil in large pan over medium high heat. Add shallot and cook for 2-3 minutes. Add chicken broth with reserved mushroom liquids. Add rice & broth in small amounts so rice absorbs broth while cooking. Keep alternating until all rice is cooked. Add fennel seeds, salt, wine and chopped mushrooms. Let simmer for 5-10 minutes.

  3. Mix in cheese and parsley. Season with salt & pepper.

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