Our Wild Mushroom Risotto is a warming, comforting dish that brings you subtle, soothing flavors with every forkful. Serve this with a hearty, rich white wine. Bellissimo!
- 2 ounces dry porcini mushrooms
- 12 dry morel mushrooms
- 5 1/2 Cup chicken broth
- butter; as needed
- 1 Tablespoon chopped shallots
- 2 cloves garlic; minced
- 4 medium fresh shiitake mushrooms; -sliced
- 1 Cup dry white wine
- salt, to taste
- freshly-ground black pepper; to taste
- 1 3/4 Cups Arborio rice
- 1 Tablespoon mascarpone cheese
- 1/4 Cup grated Parmesan cheese
- 1 Tablespoon chopped parsley
- Soak dry mushrooms in just enough chicken broth to cover for 2 hours. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.
- Melt 2 tablespoons butter in saucepan over medium heat. Add shallots, garlic, chopped dry mushrooms and shiitake. Saute 3 minutes. Add wine and cook until liquid is absorbed. Add reserved broth and cook until reduced by half, about 5 minutes. Add salt and pepper to taste. Set aside.
- Bring remaining broth to simmer in saucepan and keep hot. Melt 1 tablespoon butter in large skillet. Add rice and stir about 2 minutes to coat grains. Add 1/2 cup broth, stirring constantly with wooden spoon. Add another 1/2 cup broth and cook, stirring until rice becomes dry. Repeat adding broth in increments, cooking and stirring until rice is tender and all broth is used, about 25 minutes.
- Stir in mushroom mixture, mascarpone cheese, 1 tablespoon butter and Parmesan. Add more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.
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