Wild Mushroom Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course or 4 main-course servings
- 1/2 cup grated parmesan cheese
- 1/2 cup dry white wine
- 1 1/2 cups arborio rice or medium-grain white rice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh thyme
- 2 tablespoons (1/4 stick) butter
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh marjoram
- additional grated parmesan cheese
- 5 cups canned low-salt chicken broth
- Carbohydrate 53 g(18%)
- Cholesterol 17 mg(6%)
- Fat 10 g(16%)
- Fiber 2 g(8%)
- Protein 13 g(26%)
- Saturated Fat 5 g(24%)
- Sodium 199 mg(8%)
- Calories 364
Preparation Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat. Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately. *Porcini are available at Italian markets and many supermarkets.
