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Porcini Mushroom Risotto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 8 servings (serving size: 1 cup)
To give as a gift, pour rice in a jar and top with dried mushrooms. Bundle the thyme and bay leaf in a cheesecloth sachet, and place in jar. Along with a copy of this recipe, you could also give a bottle of red wine like Barbera or pinot noir or a wedge of Parmigiano-Reggiano.

Ingredients

  • 5 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 7 cups fat-free, less-sodium chicken broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 2 cups uncooked Arborio rice or other medium-grain rice
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 362
  • caloriesfromfat 24 %
  • fat 9.8 g
  • satfat 4.1 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 14.8 g
  • carbohydrate 51 g
  • fiber 7.8 g
  • cholesterol 16 mg
  • iron 4.2 mg
  • sodium 569 mg
  • calcium 137 mg

How to Make It

  1. Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.

  2. Bring broth to a simmer (do not boil). Keep warm over low heat.

  3. Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.