Wild Mushroom Risotto

Source

Ingredients

Display units in Metric

3	cups	Low-Sodium Vegetable or Chicken Broth
¹⁄₂	oz.	Dried Porcini Mushrooms
2	Tbsp.	Extra Virgin Olive Oil
¹⁄₂	cup	Minced Onions
8	oz.	Assorted Mushrooms, cemini, button, oyster, shiitake. stemmed and sliced For a more protein use oyster and shiitake
1	Tbsp.	Minced Fresh Garlic
³⁄₄	cup	Arboiro or Carnaroli Rice Or, Known as Risoto Rice
¹⁄₂	cup	Dry White Wine
¹⁄₂	cup	Frozen Peas - Thawed (optional) Fresh Peas if you have them.
¹⁄₄	cup	Shredded Parmesan Optional
2	tsp.	Minced Fresh Thyme Or, Dried 1 - tsp. or to taste
¹⁄₂	tsp.	Kosher or Sea Salt
¹⁄₄	tsp.	Black Pepper

Combine broth and porcini in a saucepan; bring to a boil, then reduce heat to low. Simmer porcini, covered, 10 minutes. Transfer porcini, using a slotted spoon, to a cutting board and chop. Keep broth warm.

Heat oil in a saute pan over medium. Add onion and cook until softened about 5 minutes.

Stir in porcini, fresh mushrooms, and garlic, cook until liquid nearly evaporates, about 5 minutes.

Add rice, stirring to coat. Deglaze the pan with wine; cook, stirring constantly, until absorbed, about 2 minuutes. Reduce heat to medium-low.

Stir in 1 cups warm broth, simmer rice, stirring often, until liquid is absorbed, 3-4 min. Continue adding broth in 1 cup increments, stirring often, until liquid is absorbed, and rice is creamy, about 20 min. total.

Stir in peas, 1/4 cup Parmesan, minced thyme, salt, and pepper. Garnish servings with Parmesan and thyme springs, serve immediately.

Combine broth and porcini in a saucepan; bring to a boil, then reduce heat to low. Simmer porcini, covered, 10 minutes. Transfer porcini, using a slotted spoon, to a cutting board and chop. Keep broth warm.
Heat oil in a saute pan over medium. Add onion and cook until softened about 5 minutes.
Stir in porcini, fresh mushrooms, and garlic, cook until liquid nearly evaporates, about 5 minutes.
Add rice, stirring to coat. Deglaze the pan with wine; cook, stirring constantly, until absorbed, about 2 minuutes. Reduce heat to medium-low.
Stir in 1 cups warm broth, simmer rice, stirring often, until liquid is absorbed, 3-4 min. Continue adding broth in 1 cup increments, stirring often, until liquid is absorbed, and rice is creamy, about 20 min. total.
Stir in peas, 1/4 cup Parmesan, minced thyme, salt, and pepper. Garnish servings with Parmesan and thyme springs, serve immediately.

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