DRIED MUSHROOM RECIPE

RISOTTO

- 2 ounces DRIED-PORCINI washed, then reconstituted in hot water 20-30 minutes, strain and save liquid
- 4 tablespoons olive oil
- 1 small onion minced
- 2 cups Arborio rice
- 1/2 cup white wine
- 5 cups (total) chicken stock/broth and strained mushroom liquid
- 3 strands Saffron, softened in 1 tablespoon water
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
- 1/2 cup Parmesan cheese
• Saute onion in olive oil for 5 minutes
• Add rice and toss
• Add the reconstituted mushrooms and wine, stir
• Cook until wine is absorbed (just a few minutes)
• Add broth and saffron with its liquid
• Bring to a boil, then reduce and simmer low for 20-30 minutes, until liquid is absorbed
• The rice should be al dente, not soft. Test by squeezing between two fingers.
• If the water is absorbed before the rice is done, add more liquid and if the rice is done before all the water is gone, strain the rice
• In a heated bowl, mix the rice and butter with 2 tablespoons of Parmesan, and season with salt and pepper if necessary.
• Serve with remaining Parmesan

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