Ingredients Jump to Instructions ↓

  1. 1 T olive oil

  2. 1/2 - 1 cup dried mushroom s (porcini, morel, shiitake, etc.)

  3. 1 cup boiling water

  4. handful of chopped parsley

  5. 1 clove garlic, minced

  6. 1/2 cup white wine

  7. salt and pepper to taste

  8. 1 small yellow onion , chopped

  9. 2 t olive oil

  10. 1/2 cups Arborio rice

  11. 4 cups chicken stock (or low-sodium broth)

  12. 3/4 cup grated Parmesan cheese

  13. 3 T butter

Instructions Jump to Ingredients ↑

  1. For the Mushrooms:

  2. Soak mushrooms in water for one hour.

  3. After squeezing all the water from the mushrooms (reserve fluid), coarsely chop mushrooms. Sauté mushrooms in olive oil until warm; add garlic and parsley and sauté until garlic is light brown.

  4. Add wine and cook, stirring constantly, for one minute.

  5. Remove pan from heat. Season with salt and pepper and set aside.

  6. For the Risotto:

  7. Bring chicken broth and reserved mushroom cooking liquid to a simmer.

  8. In a separate pot, sauté onion in olive oil until opaque.

  9. Add rice and continue to sauté until the rice is opaque on the edges and just a small, white circle remains in the center of each grain of rice.

  10. Add 1/2 cup broth to the rice at a time, stirring frequently with a wooden or plastic spoon to make sure all the fluid is absorbed before the next addition of fluid. (This is where the romance comes in: each time you stir the rice, you get a kiss—provided your significant other is at home, of course).

  11. After all the fluid is absorbed, add the mushrooms, butter and cheese, and stir to combine. Turn off the heat and let rest 2-3 minutes.


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