Veggie Life, Autumn 2001: Wild Mushroom Risotto

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* Exported from MasterCook *

 

Wild Mushroom Risotto

 

Recipe By :Veggie Life, Autumn 2001, Robert Ziser

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes Rice

 

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini or other mushrooms

1 1/2 cups boiling water

4 cups vegetable stock, simmering

2 pounds assorted fresh mushrooms (such as

portobello, shitake, chanterelle, morel,

cremini-

the earthier the better) tough stems

discarded, coarsely chopped

4 shallots -- minced

2 cloves garlic -- minced

1/4 cup olive oil

salt and pepper, to taste

1 medium yellow onion, finely diced

2 cups Arborio rice

1/2 cup dry white wine

2 tablespoons chopped parsley

1/4 cup grated Parmesan cheese

 

In a small bowl, cover dried mushrooms with boiling water and allow to soak for

30 minutes. Remove mushrooms and rinse well. Set aside. Strain soaking liquid

through a very fine mesh strainer or cheesecloth to remove any grit. Add liquid

to simmering stock.

 

In a medium skillet over medium heat, saute mushrooms (fresh and soaked),

shallots, and garlic, in 2 tablespoons of the oil, until tender, about 10

minutes. Sprinkle with salt and pepper and set aside.

 

In a heavy-bottomed 4-quart saucepan over medium-high heat, saute onions in

remaining oil until translucent, about 3 minutes. Add rice and stir well,

making sure to coat every grain with oil. Add wine and cook, stirring

continuously, until almost dry, about 2 minutes.

 

Reduce heat to medium and begin adding hot stock, about a cup at a time.

Continue stirring until almost all stock is absorbed by rice, then add another

cup. Continue to add broth and stir until all stock is added and rice is tender

but still firm to the bite. Stir in mushrooms and parsley. Sprinkle with

Parmesan, if desired.

 

 

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Per Serving (excluding unknown items): 253 Calories; 8g Fat (28.4% calories from

fat); 5g Protein; 38g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 58mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

 

NOTES : " This delicious main course gets its creamy consistency from slow

cooking the Arborio rice, and its earthy flavor from a variety of wild

mushrooms. Serve it with a full bodied, fruit-driven red like Zinfandel or

Petite Syrah. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0