Mushroom Risotto

1. 1

   Heat stock and ladle 2 cups into a medium bowl.

2. 2

   Add dried mushrooms and let soak for 20 minutes, then drain, reserving liquid.

3. 3

   Pour liquid through fine sieve lined with cheesecloth or paper towel.

4. 4

   Add mushroom liquid back to warm stock.

5. 5

   Keep warm over medium heat.

6. 6

   Pat mushrooms dry and saute in a large skillet with 1 tablespoon of olive oil.

7. 7

   Heat remaining oil in large, heavy saucepan over medium heat.

8. 8

   Add shallots and cook until softened.

9. 9

   Add rice and cook, stirring, until rice becomes translucent, about 3-5 minutes.

10. 10

    Add wine and stir until absorbed by rice.

11. 11

    Add warm mushrom stock to rice, 1 cup at a time, stirring constantly.

12. 12

    All stock must be fully absorbed before next cup of stock is added.

13. 13

    After 20 minutes, rice should be tender and creamy, but not mushy.

14. 14

    Add more stock is needed.

15. 15

    Fold in sauteed mushrooms, cheese, and season with salt and pepper.

16. 16

    Let stand for a minutes before serving.

17. 17

    Sprinkle with Parmesan, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.