Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 3/4 oz dried porcini mushrooms; 3 tbsp butter; 1 medium onion, finely chopped; 1 3/4 cups arborio rice; 1 1/4 cups dry white wine; 4 oz chanterelle mushrooms, halved if large; 9 oz button mushrooms, sliced; 1 tbsp fresh thyme leaves, plus additional, for sprinkling; 1 cup vegetable stock; 1/2 cup grated Parmesan cheese, plus additional shaved Parmesan, for sprinkling

10 ingredients

3 steps

Ingredients

3/4 oz dried porcini mushrooms
3 tbsp butter
1 medium onion, finely chopped
1 3/4 cups arborio rice
1 1/4 cups dry white wine
4 oz chanterelle mushrooms, halved if large
9 oz button mushrooms, sliced
1 tbsp fresh thyme leaves, plus additional, for sprinkling
1 cup vegetable stock
1/2 cup grated Parmesan cheese, plus additional shaved Parmesan, for sprinkling

Directions

1

Soak porcini mushrooms in 2 cups warm water for 30 mins. Drain the porcini mushrooms, reserving the water, and chop finely. Melt 2 tbsp of the butter in a saucepan on medium-high heat. Saute the onion for 4 mins. Add the rice and saute for 2 mins. Add the wine, porcini mushrooms, mushroom water and a pinch of salt. Bring to a boil. Reduce heat to low; cover and simmer 10-15 mins until the liquid is absorbed.
2

Melt 1 tbsp butter in a skillet on medium-high heat. Saute the button and chanterelle mushrooms until browned. Add the thyme and season with salt and black pepper. Stir into the risotto along with the stock. Simmer about 10 mins until the liquid is absorbed.
3

Stir in the grated Parmesan cheese and season with salt and black pepper. Spoon onto plates and sprinkle with the shaved Parmesan cheese and additional thyme.