"Hunger is the best sauce in the world."--Cervantes

OLIVE & MUSHROOM RISOTTO Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for OLIVE & MUSHROOM RISOTTO, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rene Fite
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 oz. mixed dried wild mushrooms
3 c. chicken broth
3 T. olive oil
1 med. onion, chopped
1 1/2 c. arborio or short grained rice
1/2 c. black olives
1/2 c. freshly grated parmesan cheese
salt and pepper to taste

Directions:
Directions:
Place mushrooms in bowl and add 2 c. hot water. Let stand 20 minutes and strain, pressing excess moisture from mushrooms. Reserve liquid. Chop mushrooms and set aside. Combine mushroom liquid and broth in saucepan and bring to simmer. Keep warm. In saute or saucepan, heat 2 T. olive oil. Add remaining oil and rice and cook and stir 2 minutes. Add 1/2 c. hot broth mixture to rice and stir until liquid is absorbed. Continue to cook, adding 1/2 c. broth at a time, stirring after each addition until absorbed. Stir in the mushrooms and olives with the last 1/2 c. liquid. Remove from heat and stir in parmesan cheese. Season to taste with salt and pepper. Serves 6-8.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

96W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!