| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup dry porcini mushrooms
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 3 ounces unsalted butter
- 1 cup shiitake mushrooms, sliced
- 1/2 cup dry white wine
- 1/4 cup chopped Italian parsley
- 1 cup grated Parmesan cheese
- Salt and pepper
Instructions
- In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour. Remove the mushrooms from the water and dice. Pass the mushroom water through a fine sieve and reserve.
- In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter. When the garlic begins to saute, add the shiitake and porcini mushrooms. Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the Sauteed mushrooms, and the mushroom water stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears. Serve on a platter or in individual bowls.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 244 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 47 mg |
| Sodium | 347 mg |
Reviews
This recipe fails to state HOW MUCH RICE to use. It says “follow the basic risotto recipe”. Whose basic recipe and for how many portions? Other than that, the recipe would be fine.