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Wild Mushroom Risotto Recipe

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This recipe for Wild Mushroom Risotto is from Make with love - and a little salt!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. Chicken Broth
Dried porcini mushrooms, rinsed
2 T. butter
1 T. olive oil
2 ˝ c. chopped onions
Crimini mushrooms, chopped
2 cloves garlic, minced
1 T. minced thyme
1 T. minced marjoram
1 ˝ c. Arborio rice
˝ c. dry white wine
˝ c. parmesean cheese
salt / pepper
Directions:
Directions:
Bring porcini mushrooms and broth to simmer, about 2 minutes. Cool mushrooms and chop fine. Cover broth and keep warm over very low heat. Melt butter with olive oil, add onions and sauté until tender (10 minutes). Add crimini mushrooms and sauté until tender (8 minutes). Add porcini, garlic and both herbs. Saute 4 minutes then add rice, stir 2 minutes. Add wine, cook until absorbed, stir. Add 1 c. hot broth at a time - when absorbed add another cup, continue until all broth is used and rice is tender
(approx. 30 minutes) stirring between every addition. Mix in cheese, add salt and pepper to taste. Can also add cream with cheese, salt and pepper.

 

 

 

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