RISOTTO WITH DRIED MUSHROOMS
- 6 to 8 cups Chicken Broth, or canned chicken broth
- 1 ounce dried wild Italian mushrooms or ¼ pound fresh mushrooms, thinly sliced
- 1 cup warm water, if using dried mushrooms
- 2 tablespoons butter, if using fresh mushrooms
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 2½ cups arborio rice,
- ¾ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- Salt to taste
Instructions:
- To get the authentic flavor of this dish, use dried Italian mushrooms.
- Prepare Chicken Broth. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, sauté in 2 tablespoons butter until golden; set aside.
- Heat broth in a medium saucepan and keep warm over low heat. Melt 4 tablespoons of the butter in a large saucepan.When butter foams, add onion. Sauté over medium heat until pale yellow. Add rice and mix well.When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated.
- Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 tablespoon butter and sautéed fresh mushrooms, if using. Season with salt.
- Place in a warm dish. Serve immediately.