Rating: 2.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light September 2001

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid.

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  • Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remaining broth mixture to a simmer (do not boil). Keep warm over low heat.

  • Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add shiitake mushrooms, and sauté 2 minutes or until tender. Stir in porcini mushrooms, thyme, salt, and pepper. Add rice; cook 1 minute, stirring constantly.

  • Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of the mixture is absorbed before adding the next (about 20 minutes total). Stir in sherry, and cook for 2 minutes or until the liquid is nearly absorbed, stirring constantly. Serve immediately.

  • Note: Risotto requires long stirring and constant attention. Chefs, however, use a make-ahead method: Reserve 1 cup broth mixture; prepare the risotto with remaining broth mixture. Remove risotto from heat; cool and spread in an even layer on a jelly roll pan, cover, and refrigerate up to 2 days. Just before serving, bring the reserved broth mixture to a simmer in a large saucepan; stir in the paritally cooked risotto. Cook until the liquid is nearly absorbed, stirring constantly. Add the sherry during the last 2 minutes, then serve.

Nutrition Facts

255 calories; calories from fat 6%; fat 1.7g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.1g; protein 6g; carbohydrates 48.9g; fiber 1.8g; cholesterol 0mg; iron 1.4mg; sodium 593mg; calcium 29mg.
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