Mushroom Risotto
Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with family, soaking in the tub or reading a good book.
January 18, 2010
Serves 4
What you need:
- 1/4 cup dried porcini mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 2 shallots, minced
- 1 large garlic clove, minced
- 1-1/4 cups arborio rice
- 2 cups chopped crimini mushrooms
- 2-1/2 cups vegetable stock
- 1/4 cup white wine
- 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon salt
- 1/2 cup grated soy Parmesan cheese
- 1 tablespoon minced fresh parsley leaves
- Freshly ground black pepper
What you do:
- Soak the dried porcini in the boiling water for 30 minutes. Drain, reserving 3/4 cup of the soaking liquid. Chop the mushrooms and set aside.
- In a medium-size skillet, heat the oil over medium heat. Add the shallots and garlic and cook until fragrant and slightly softened, about 1 minute.
- Transfer the shallots and garlic to a 3 1/2- to 4- quart slow cooker. Add the rice, stirring to coat it with oil. Stir in all the mushrooms, the reserved soaking liquid, stock, wine, thyme and salt, cover, and cook on high for about 2 hours, until all liquid is absorbed.
- About 5 minutes before the risotto is finished, stir in the soy cheese and parsley and season with pepper. To serve, spoon the risotto into shallow bowls and serve hot.
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