Total Time
1hr
Prep 1 hr
Cook 0 mins

This is a great Risotto from Cooking Light Feb 2008.

Ingredients Nutrition

Directions

  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes.
  4. Add porcini, cremini and shiitake mushrooms; cook 8 minutes or until tender.
  5. Add rice; saute 1 minute.
  6. Stir in sage, salt and pepper.
  7. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly.
  8. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  9. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.

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