Herbed Mushroom Risotto

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* Exported from MasterCook *

 

Herbed Mushroom Risotto

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 270

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dried porcini mushrooms

2 cups hot water

2 1/2 quarts Vegetable Broth

(see separate recipe or store-bought)

1 cup diced Roasted Onions

(see separate recipe)

2 garlic cloves -- minced

3 cups Arborio rice

1/4 cup minced parsley

1/4 cup minced chives or green onions

Salt and pepper

 

SERVES 8

 

Dried porcini mushrooms add a rich, earthy flavor to many Italian dishes,

such as this creamy risotto. They are not inexpensive, but they are worth

the splurge for a holiday or special occasion. Look for them in Italian

markets or specialty food stores. On another occasion, you can make a more

frugal version of this dish using 2 cups sliced fresh mushrooms in place of

the porcini. Of course you won't need to soak the fresh mushrooms.

 

Break any large porcini into smaller pieces, then put porcini in a small

bowl and cover with 2 cups hot water. Let soak 10 minutes, then carefully

lift the porcini out of the water with a slotted spoon so that any dirt or

sand remains behind. Strain the soaking liquid through a coffee filter or

a sieve lined with cheesecloth. Put the strained liquid in a saucepan with

the 21/2 quarts vegetable broth and bring to a simmer; adjust heat to keep

liquid barely simmering.

 

In a saucepan, combine onions, garlic, porcini, rice, and 6 cups hot

broth. Bring mixture to a simmer over moderately high heat, adjust heat to

maintain a simmer, and cook, stirring occasionally, until most of the

liquid has been absorbed, about 10 minutes. Add more hot broth 1 cup at a

time, stirring often and waiting until rice has absorbed most of the liquid

before adding more. After 12 to 14 more minutes, the rice should be just

tender, and it should have absorbed about 11 cups total liquid. Add a

little more liquid if rice seems underdone or mixture seems dry. Risotto

should be creamy, but not soupy. Remove from heat and stir in parsley and

chives. Season with salt and pepper. Serve immediately.

 

TIP: Dried porcini are a wonderful flavor enhancer to have on hand. Just

a few of these intense mushrooms, softened in water and chopped, can add

depth and richness to a tomato sauce, a bean soup, or a rice pilaf. They

will keep indefinitely in a tightly covered glass jar in the pantry.

 

Serving size: 1 1/2 cups. Calories: 336, Fat: 0.9 g, Cholesterol: 0 mg,

Carbohydrate: 73.7 g, Protein: 8.0 g, Sodium: 57 mg (with no salt added).

 

 

 

 

 

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