Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 ounce dried porcini mushrooms, wiped of grit; 8 cups low- no- sodium chicken broth, divided; 3 tablespoons olive oil, divided; 1 1/4 cups diced onions, divided; 2 garlic cloves, minced, divided; 1 lb fresh portobello and cremini mushroom, sliced; 2 bay leaves; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons butter; salt & freshly ground black pepper or tricolor pepper; 1 tablespoon black truffle oil; 2 cups arborio rice; 1/2 cup dry white wine; 1/2 cup freshly grated parmesan cheese; truffle oil, for garnish; chopped fresh Italian parsley, for garnish

Submitted by Julesong

"A delicious and comforting mushroom risotto, from Tyler Florence. Featured on Food 911."

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Ready In:: 50mins
Ingredients:: 17
Serves:: 4-6

ingredients

1 ounce dried porcini mushrooms, wiped of grit
8 cups low- no- sodium chicken broth, divided
3 tablespoons olive oil, divided
1 ¹⁄₄ cups diced onions, divided
2 garlic cloves, minced, divided
1 lb fresh portobello and cremini mushroom, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
2 tablespoons butter
salt & freshly ground black pepper or tricolor pepper
1 tablespoon black truffle oil
2 cups arborio rice
¹⁄₂ cup dry white wine
¹⁄₂ cup freshly grated parmesan cheese
truffle oil, for garnish
chopped fresh Italian parsley, for garnish

directions

In a medium saucepan, heat the chicken broth over low temperature.
Remove 1 cup of the warmed broth and place it in a bowl together with the dried porcini mushrooms; set aside to reconstitute.
In a large skillet over medium heat, add 1 tablespoon olive oil, then add half of the diced onion and 1 of the minced garlic cloves, and cook until translucent while stirring, about 5 minutes.
Add the sliced mushrooms, bay leaves, thyme, parsley, and butter, and sauté until lightly browned, about 5 minutes; season to taste with salt and freshly ground pepper.
Drain reconstituted porcini mushrooms of any excess broth.
Drizzle onion and mushroom mixture with truffle oil, then add the reconstituted porcinis and sauté for 1 minutes; season to taste again, if necessary, then remove from heat.
Over medium heat, add the remaining 2 tablespoons of oil to a saucepan, rolling to coat the bottom and up the sides a bit, then add the remaining onion and garlic and sauté for 2 minutes.
Add the uncooked rice and stir until it is coated well with the oil in the pan and sauté, stirring, until it opaque, about 1 minute (this prevents the rice grains from sticking).
Stir in the wine and cook until it is nearly evaporated, about 7 minutes.
Add 1 cup of the warm broth and cook, stirring, until the rice absorbs all the liquid; add another 1 cup of broth and continue to cook, stirring, adding 1 cup at a time as the rice absorbs each addition, until all broth is used (it should be slightly firm and creamy, not mushy).
When all the broth has been absorbed, add the mushrooms into the rice mixture, then stir in the Parmesan and cook until cheese is melted.
Garnish with a drizzle of truffle oil and chopped parsley, and serve.

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RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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