Last Nights Dinner - Risotto with 2 Onions and 3 Mushrooms

[Guest guest]

I did this off-the-cuff and it came out absolutely terrific. Once you get the

technique down, risotto is simple and fun to make.

 

Just make sure to keep the broth warm and to continue stirring until the rice

gets al dente.

 

* Exported from MasterCook *

 

Risotto with 2 Onions & 3 Mushrooms

 

Recipe By : RisaG

Serving Size : 3 Preparation Time :0:00

Categories : Mushrooms Onions

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 cup arborio rice

4 cups vegetable broth or stock

1 tbsp olive oil or vegetable oil

1 onion -- thinly sliced

1 large shallot -- thinly sliced

dried porcini mushrooms -- a few*

6 dried shiitake mushrooms -- * see note

8 fresh button mushrooms -- thinly sliced

salt and pepper -- to taste

1 1/2 tsp italian seasoning blend

1 tbsp unsalted butter

1 tbsp low fat butter

Garnishes:

drizzle truffle oil

sprinkle parmesan cheese

 

In a large skillet, saute the onions and shallots until soft. Add fresh button

mushrooms and saute until golden. Add hydrated mushrooms and saute until a bit

softer. Remove from heat.

 

In a large saucepan, heat vegetable broth or stock to a simmer. Then turn off

heat but leave pot on stove.

 

In a large saute pan or cast iron pan, heat a bit of oil. Saute arborio rice

just to coat with oil. Then add a couple of ladles of broth and keep stirring

over medium heat until absorbed. Add more and do the same thing. Do this for

about 20 minutes until rice is tender, but firm to the bite (al dente). Add

butter, low fat butter, and parmesan cheese. Stir in. Place the reserved

mushroom mixture back in the pan. Cook for another minute or so to reheat

mushroom mixture.

 

To serve: sprinkle with parmesan cheese and drizzle with truffle oil.

 

 

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NOTES : Risa's notes: To rehydate mushrooms, place in a large bowl. Cover with

boiling water and then cover well with a towel or plastic wrap. Let sit for

20-30 minutes. Drain and reserve liquid. Squeeze out as much of the excess

liquid from the mushrooms as possible.

 

RisaG