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Mushroom Risotto Recipe

   
 

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     Mushroom Risotto

Category   Entrees - Maindishes
Sub Category   None

Ingredients
7 cups chicken broth
3 T olive oil divided
1 sweet onion diced
2 garlic cloves minced
1 pound fresh portobello muchrooms sliced
1 pound fresh crimini mushrooms sliced
1 T fresh thyme
2 t Italian seasoning
 
salt and pepper
1 T truffle oil
1 ounce dried porcini mushrooms wiped of grit and reconstituted in 1 cup broth
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese grated

Instructions
Heat 7 cups chicken broth in a medium saucepan and keep warm over low heat. Add 1 cup broth to dried porcini mushrooms.
Heat 1 T oil in large skillet over medium heat. Add 1/2 the onion and half the garlic. Cook, stirring until translucent, about 5 minutes. Add the portobello and crimini mushrooms. Saute for 3-5 minutes until lightly browned. Season with salt and pepper. Drizzin with truffle oil and add the dried porcini mushrooms reconstituted in 1 cup of the warm chicken broth. Season again with salt and pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remainint 2 T oil. Saute the remaining onion and garlic. Add the rice and stir quickly until it is well coated and opaque - 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring until the rice has absorbd the liquid. Add Italian seasoning and oregano with the broth. Add the remaining broth 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese and cook briefly until melted. Top with drizzle of truffle oil before serving.


Originally Submitted
10/28/2018





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