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.

How to Make It

Step 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.

Step 2

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

Step 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.

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