Wild Mushroom Risotto


For The Stock:

250g button mushrooms

20g dried porcini mushrooms

30g dried shiitake mushrooms

7.5 cups water

3 cloves garlic

For The Risotto:

Strained mushroom stock

1 cup risotto rice

250 g Button or Portobello Mushrooms, sliced

3 tbs Butter

2 cloves Garlic, minced

1 medium Onion, minced

½ cup Parmesan Cheese, grated


For the stock:
Combine all ingredients for the stock. Bring to a boil, and simmer uncovered for 25 minutes. Pour the stock through a strainer, pressing as much liquid as you can from the mushrooms, then discard them.

For the Risotto:
1. Bring strained stock to a simmer in a saucepan.

2. Melt 2 tbs butter over medium heat. Sauté the onion until translucent, add garlic then mushroom and cook for a couple of minutes until colored and water is absorbed.

3. Add the rice and stir to combine for a couple of minutes until translucent from the edges.

4. Add simmering stock, a ladle at a time, stirring enough to keep the rice from sticking to the edges. Wait until the stock is almost completely absorbed before adding the next ladle. This process will take about 25 minutes.

5. Once rice is cooked, stir in parmesan cheese and tablespoon of butter, and season to taste with salt and pepper.


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