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Instructions |
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1. Soak porcini mushrooms in hot water for 15 minutes. Slice button mushrooms. Strain porcini's through a sieve and reserve the liquid, slice porcini.
2. Combine strained liquid with chicken stock in a saucepan and bring to a boil.
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3. In a heated pan, add olive oil and 1/3 of the butter. Sweat the onions, garlic and bay leaf on low heat until the onions are soft.
4. Add rice and saute. Deglaze with white wine.
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5. Add hot stock gradually, and the chopped mushrooms. Stir continuously, until the stock is absorbed and the rice is al dente.
6. Remove risotto from the heat and stir in remaining butter, lemon juice, parmesan cheese and parsley.
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7. Season with salt and pepper, to taste.
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Serving
Suggestions |
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Serve in a bowl, topped with shaved parmesan and parsley.
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Originally Submitted
10/1/2012
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