Rating: 5 stars
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Although varieties of wild mushrooms are often featured in Venetian fare, we use dried porcini, shiitakes, and cremini, available in most American stores.

Giuliano Hazan
Recipe by Cooking Light January 2008

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Yield:
7 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.

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  • Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; sauté 1 minute. Stir in sage, salt, and pepper. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.

  • Wine note: Here's a great vegetarian risotto that's perfect with red wine because of all the mushrooms. Try the northern Italian red Barbera called “Le Ormeâ€� from Michele Chiarlo. The 2005, with earthy, dried cherry flavors, is $ —Karen MacNeil

Nutrition Facts

291 calories; calories from fat 24%; fat 7.7g; saturated fat 4.2g; mono fat 1.9g; poly fat 0.2g; protein 9.8g; carbohydrates 45.4g; fiber 3.6g; cholesterol 19mg; iron 1.3mg; sodium 718mg; calcium 124mg.
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