Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Ingredients: 1/2 ounce dried porcini mushrooms; 4 cups water; 1/2 tablespoon olive oil; 1/2 large onion, finely chopped; 2 large garlic cloves, minced; 4 large sage leaves, sliced; 1 cup Arborio rice or medium-grain rice; 1/4 cup dry red wine; 1/2 cup grated Parmesan cheese; Minced fresh parsley; Additional grated Parmesan cheese

11 ingredients

16 steps

Ingredients

1/2 ounce dried porcini mushrooms
4 cups water
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 large garlic cloves, minced
4 large sage leaves, sliced
1 cup Arborio rice or medium-grain rice
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
Minced fresh parsley
Additional grated Parmesan cheese

Directions

1

Rinse dried mushrooms briefly under running water to remove any dirt.
2

Combine mushrooms and water in large pot.
3

Cover and simmer over low heat until mushrooms are tender, about 5 minutes.
4

Using slotted spoon, remove mushrooms from mushroom broth.
5

Season broth with salt and pepper and reserve.
6

Chop mushrooms.
7

Heat oil in heavy large saucepan over medium heat.
8

Add onion and garlic and saute until tender, about 10 minutes.
9

Add mushrooms and sage and stir 2 minutes.
10

Mix in rice and continue stirring 1 minute.
11

Pour in wine and simmer until liquid is absorbed, 3 minutes.
12

Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes.
13

Stir in 1/2 cup Parmesan.
14

Season to taste with salt and pepper.
15

Ladle risotto into bowls and garnish with parsley.
16

Serve, passing additional Parmesan separately.