Mushroom Risotto With Dried Porcini And Shiitake Mushrooms

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 ounce dried porcini mushrooms
• 1 tablespoon olive oil
• 3 tablespoons butter (divided usage)
• 1/2 cup diced onion
• 2 cups arborio rice
• 1/2 cup dry wine
• 3 cups beef broth
• salt & freshly ground black pepper
• 3/4 cup parmigiano-reggiano cheese, grated
• 1/4 cup fresh parsley, chopped

Recipe

• 1 prepare porcini mushrooms: place dried porcini mushrooms in a bowl with 1 cup boiling water. weight down the mushrooms with something so they stay submerged for 30 minutes. after 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
• 2 prepare shiitake mushrooms: heat 1 t. of the butter in a saute pan. saute sliced mushroom tops about 5 minutes until soft.
• 3 set mushrooms aside.
• 4 meanwhile, heat beef broth in a saucepan just to simmering point. add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
• 5 in a separate pan, heat olive oil and the remaining 2 t. butter. saute onions for about 8 minutes until tender and translucent (but not brown).
• 6 add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque .
• 7 add wine to onion/rice mixture; stir and allow to evaporate.
• 8 add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. stir and cook until this liquid has evaporated. then add another 1 cup broth; stir and simmer. repeat until rice is tender, which will take about 18-20 minutes. you may have some liquid remaining.
• 9 when the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. top with chopped parsley. serve.