Tonight's Side Dish - Faux Risotto

[Guest guest]

This was tonight's side dish. If it hadn't been for a bug

problem in my box of arborio rice, it would have been

real risotto with porcini mushrooms & truffle oil but I

used basmati rice instead. Not the same texture but a

similar taste. Really good.

 

To make this vegan, omit the butter and parmesan cheese.

You won't have the total flavor of this dish, but it will

still be good. I've done that with risottos before when

trying to eat low fat and it is still good.

 

 

* Exported from MasterCook *

 

Faux Risotto with Porcini & Truffle Oil

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Rice Side

Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup basmati rice -- or other long

grain

4 cups vegetable broth -- or more as

needed

1/2 onion -- chopped

2 cloves garlic -- sliced

handful dried porcini mushrooms

1 tbsp unsalted butter

1/4 cup parmesan cheese -- grated

 

Heat a cast iron skillet. When hot, add a bit of olive

oil. Add onion and garlic and saute until a bit soft. Add

rice, saute to get rice covered with oil, and then add

1/2 cup of broth. When the broth is absorbed, add another

1/2 cup and so on until rice is tender and broth is

absorbed.

 

Meanwhile, soak porcini in boiling water until soft.

Drain and take all liquid out by rubbing between paper

towels. Chop up.

 

When rice is almost soft, add mushrooms, the butter and

parmesan cheese. Mix well. Sprinkle with truffle oil

right before serving. If desired, sprinkle with a bit

more parmesan cheese.

 

 

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RisaG