Three-Mushroom Risotto

Name: Three-Mushroom Risotto
Ingredients: 1/2 oz. dried porcini mushrooms; 1 cup water; 3 cups chicken broth; 2 Tbsp. butter; 1/2 cup sliced shallots; 1/2 lb. sliced fresh button mushrooms; 2 portobello mushrooms (1/2 lb.), chopped; 1 cup Arborio rice, uncooked; 1/2 cup KRAFT Grated Parmesan Cheese, divided; 2 Tbsp. chopped fresh thyme

10 ingredients

14 steps

Ingredients

1/2 oz. dried porcini mushrooms
1 cup water
3 cups chicken broth
2 Tbsp. butter
1/2 cup sliced shallots
1/2 lb. sliced fresh button mushrooms
2 portobello mushrooms (1/2 lb.), chopped
1 cup Arborio rice, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh thyme

Directions

1

Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min.
2

or until mushrooms are tender.
3

Use slotted spoon to transfer mushrooms to cutting board.
4

Add chicken broth to mushroom liquid in pan; bring just to boil.
5

Reduce heat to low; cover to keep warm.
6

Chop porcini mushrooms.
7

Melt butter in deep large skillet on medium heat.
8

Add shallots; cook and stir 2 min.
9

Add button and portobello mushrooms; cook and stir 2 min.
10

Stir in porcini mushrooms; cook and stir 2 min.
11

Add rice; cook and stir 1 min.
12

Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed.
13

(This will take about 20 min.)
14

Stir in 1/4 cup cheese; top with remaining cheese and thyme.