MUSHROOM RISOTTO

MUSHROOM RISOTTO

Baca Juga

In spite of the fact that this mushroom risotto requests a little consideration, it's certainly justified regardless of your endeavors. It's additionally an awesome occasion side dish.

Utilize THE RIGHT RICE

The ideal risotto begins with utilizing the correct rice.

Ingredients

· 1 (1.25 once) package dried porcini mushrooms (about 1 cup)

· 1/4 cup olive oil

· 2 tablespoons chopped fresh parsley plus more for garnish, optional

· 4 cloves garlic minced

· 2 scallions sliced (2 tablespoons)

· 1 cup Arborio rice or long grain rice, uncooked

· 1 package (about 3.5 ounces) fresh shiitake mushroomsthinly sliced

· 1 package (about 5.5 ounces) fresh cremini mushroomsthinly sliced

· 3 1/2 cups chicken broth or vegetable broth, warmed

· 1/2 cup Parmesan cheese shredded or grated

· 1 tablespoon balsamic vinegar

Instructions

1. Cover dried porcini mushrooms in warm water and let stand at room temperature until softened, 30 minutes to 1 hour.

2. In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 5 minutes.

3. Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.

4. Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, until broth is absorbed, about 5 minutes.

5. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.

6. Stir in cheese and vinegar and garnish with parsley if desired.

full recipe>>culinaryhill.com/wild-mushroom-risotto