Risotto With Dried Wild Mushrooms

Risotto With Dried Wild Mushrooms created by ChefLee

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:
Units:

ingredients

directions

  • Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
  • Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
  • Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
  • 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.
  • Add the green onions, cheese and cream. season to taste with salt and pepper.
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RECIPE MADE WITH LOVE BY

@Jan in Lanark
Contributor
@Jan in Lanark
Contributor
"A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!"

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  1. Julia D.
    I halved the recipe. I also added fresh thyme and oregano. It was a great fresh addition as I didn't have green onions.
  2. nanny.fulton
    I chose to cook this on a hot and humid day...that was a mistake, but the results are fabulous! I should have cut the recipe in half, but had already reconstituted twice the mushrooms I should have. The risotto is lovely and creamy and the dish is the perfect meal for a mushroom lover like me! Hope it freezes well...
  3. La Dilettante
    This recipe is wonderful, and a perfect vegetarian offering for a buffet. I'll make this again! Thanks, J in L!
  4. ChefLee
    Risotto With Dried Wild Mushrooms Created by ChefLee
  5. ChefLee
    Risotto With Dried Wild Mushrooms Created by ChefLee
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