Risotto con Funghi

1. 1

   In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour.

2. 2

   Remove the mushrooms from the water and dice.

3. 3

   Pass the mushroom water through a fine sieve and reserve.

4. 4

   In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter.

5. 5

   When the garlic begins to saute, add the shiitake and porcini mushrooms.

6. 6

   Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated.

7. 7

   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.

8. 8

   When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears.

9. 9

   Serve on a platter or in individual bowls.

No additional tips available.