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Risotto With Dried Wild Mushrooms

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“A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
  2. Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
  3. Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
  4. Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
  5. Add the green onions, cheese and cream. season to taste with salt and pepper.

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