Ingredients for 8 servings
1# assorted mushrooms
2C risotto
1/2 c butter
1/3 cup diced onions
2 chopped garlic cloves
2 diced shallots
2 c white wine
6 c stock (chicken or vegetable)
4T dried porcini mushrooms (ground)
1/3 C grated parmesan
1/4 chopped fresh parsley
1t nutmeg
S&P
Method
Melt the butter in a stock pot. Slice and saute 5 mushrooms in the melted butter. Remove when the edges start to brown. Save aside. Finely dice the remaining mushrooms. Add the mushrooms, nutmeg, onions, garlic and shallots to the melted butter and saute 5 minutes. Add the risotto and blend with the butter and vegetables for 1 minutes. Add the wine and simmer for 5 minutes. Add the stock, 1 cup, blending well, and slowly simmering until liquid is almost absorbed. Add another cup of stock, and simmer and stir until that liquid is absorbed. Continue to do this till all the stock is absorbed. Add the cheese and parsley. Taste for seasonings. Top with reserved sliced mushrooms when ready to serve.
1# assorted mushrooms
2C risotto
1/2 c butter
1/3 cup diced onions
2 chopped garlic cloves
2 diced shallots
2 c white wine
6 c stock (chicken or vegetable)
4T dried porcini mushrooms (ground)
1/3 C grated parmesan
1/4 chopped fresh parsley
1t nutmeg
S&P
Method
Melt the butter in a stock pot. Slice and saute 5 mushrooms in the melted butter. Remove when the edges start to brown. Save aside. Finely dice the remaining mushrooms. Add the mushrooms, nutmeg, onions, garlic and shallots to the melted butter and saute 5 minutes. Add the risotto and blend with the butter and vegetables for 1 minutes. Add the wine and simmer for 5 minutes. Add the stock, 1 cup, blending well, and slowly simmering until liquid is almost absorbed. Add another cup of stock, and simmer and stir until that liquid is absorbed. Continue to do this till all the stock is absorbed. Add the cheese and parsley. Taste for seasonings. Top with reserved sliced mushrooms when ready to serve.
