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Wild Mushroom Risotto
1-cup boiling water
˝-cup dried porcini mushrooms
8-oz. fresh button mushrooms
2-tbsp olive oil
2-tbsp butter
1-tsp chopped garlic
2-tbsp chopped parsley
Salt and pepper
5-cups chicken stock (approximately)
2-tbsp olive oil
2-tbsp butter
˝-cup finely chopped onion
1˝-cups Arborio rice
˝-cup white wine
1/3-cup grated Parmesan cheese
Salt and pepper

Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes
Drain mushrooms and reserve liquid and mushrooms separately
Slice the button mushrooms
Heat oil and butter in skillet over medium/high heat
Add garlic and sliced fresh mushrooms
Sauté until mushrooms exude their liquid
Season with salt and pepper and chopped parsley
Set aside in a bowl

To make risotto:
Bring stock to a simmer on stove
Heat oil and 1-tbsp butter in a heavy pot on medium heat
Add onion and sauté for 3 minutes or until softened
Add rice and sauté until rice is coated with oil
Pour in white wine and simmer steadily until wine is absorbed
Pour in the dried mushrooms and the soaking liquid
Cook, stirring until most of the liquid has been absorbed
Add 1-cup of stock, and stir until most of the liquid is absorbed
Continue to add the stock in 1-cup quantities stirring most of the time until rice is creamy with a slight bite in the centre (about 18-20 minutes)
Stir in the mushrooms that have been set aside
Remove from heat and stir in remaining 1-tbsp butter and Parmesan cheese
Season with salt and pepper

Serves 4