Porcini mushroom risotto recipe courtesy of Fantastic Foods. If you like meatless mushroom risottos, you might also want to try this shiitake and edamame risotto with white wine and Parmesan.
- 1 1/2 cups Arborio rice
- 5 cups vegetable broth
- 1/2 cup dry porcini mushrooms
- 1 cup white mushrooms, sliced
- 2 tbsp shallots, chopped
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 cup Parmesan, Romano or asiago cheese (optional)
- 1 tbsp chopped fresh parsley (optional)
Add white wine and let simmer on low for 2 minutes.
With lid off, add vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
Add cheese, salt and pepper to taste.
Garnish with parsley, and extra grated cheese.