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Risotto with Mushrooms Recipe

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This recipe for Risotto with Mushrooms, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Donlon
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package dried Porcini mushrooms
1 large onion, thinly sliced
2 cloves garlic, chopped
16 oz arborio rice
1/4 cup Olive Oil
1 quart chicken stock
1/2 cup fresh Parmesan cheese (grated)
Salt and Pepper

Directions:
Directions:
Soak Mushrooms in warm water for 30 minutes, drain and chop, reserving liquid.
Place Chicken stock and mushroom liquid in a saucepan and heat to just simmering.
Meanwhile, add oil to a large saucepan; add onion, garlic and chopped mushrooms. Saute on low heat until onion is just translucent. Add rice, stir to coat it with the oil and continue cooking until rice is just turning to a light brown color.
Slowly add hot broth, one quarter cup at a time, to the rice mixture. Stir constantly. When liquid is absorbed, slowly add another quarter cup. Continue like this until all broth is added and absorbed. The rice mixture should be creamy and somewhat liquid. Remove from heat and add Parmesan cheese. Stir and serve immediately. This dish does not wait well for dinner. It will lose its creaminess and become too sticky.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Be sure the broth is hot when you add and be patient with this one. It is so much better when you do not rush.
Once you have mastered the mushroom risotto, you can play with this recipe and change it up. You can try it with asparagus, shrimp, or artichokes for instance. Yummy!

 

 

 

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