Monday, April 23, 2007

Really simple wild mushroom risotto

I made this for dinner tonight. It makes a good meal for two or side servings for 4.

You'll need:

2 cups boiling water
1/3 cup dried forest mushrooms
2/3 cup arborio rice
1 cup liquid chicken stock
1 tsp sage powder
1 chicken stock cube (or 1 cup water with 2 cubes of stock)
1 medium onion finely minced
1 tbsp butter
1 tbsp olive oil
1/3 grated parmesan cheese

Cover the dried mushrooms in boiling water and let stand for 30 minutes. Remove mushrooms from water, and squeeze excess liquid, chop them coasely and set aside. Filter the mushroom stock with a sieve and coffee filter to remove the dirt and save liquid. Add in the chicken bouillion cube and add in the extra cup of water. Set aside.

In a wide and deep skillet, melt your butter and oil. Sweat your onions for 4 minutes on medium heat until translucent. Add in the rice and stir to coat with oil and onions for two minutes. Add in mushrooms, sage and stir. Bring up the heat to medium-high. Using a ladle, pour in 1/3 cup stock and stir until liquid is absorbed by rice. Repeat process until all the liquid is absorbed. You'll want to taste the rice after 15 minutes to see if it's cooked through. You don't want it to be chewy but you want it to have a nice soft texture. When its done, remove from heat and stir in parmesan cheese. Add pepper if desired. Serve immediatly.

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