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Porcini Mushroom Risotto Recipe

   
 

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     Porcini Mushroom Risotto

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2g dried porcini mushrooms
350ml chicken stock
75g arborio rice
30g butter
10ml olive oil
1/2 small onion finely chopped
1 clove garlic minced
1 bay leaf
30 ml dry white wine
 
15g grated parmesan cheese
1 sprig flat-leaf parsley finely chopped
1/4 lemon cheek
sea salt
freshly cracked black pepper

Instructions
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.
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.
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.
7. Season with salt and pepper, to taste.
Serving Suggestions
Serve in a bowl, topped with shaved parmesan and parsley.


Originally Submitted
10/1/2012





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