Maximum flavors at the most minimal effort and calories!
Wild Mushroom Risotto
Makes 4 servings
2 Tbsps Dried porcini mushrooms
4 cups Chicken stock
2 Tbsps Extra virgin olive oil
1 Tbsp Butter
2 cups Assorted fresh mushrooms, sliced
2 Tbsps Minced onions
1 clove Garlic, minced
1 cup Arborio rice
3-4 Tbsps Grated Parmesan cheese
3 Tbsps Heavy cream
1-2 tsps Truffle oil
1 tsp Chopped parsley
- Soak the dried porcini mushrooms in a cup of warm chicken stock and let it soak for about 30 minutes. After porcini has soaked and softened, roughly chop then set aside.
- Heat olive oil and butter in a large saucepot. Add sliced fresh mushrooms in batches then cook until tender.
- Add the onions then sauté until translucent. Add the garlic and sauté until fragrant.
Add the arborio rice and sauté over medium heat to toast the rice, about 5 minutes.
- Add 1/2 cup of chicken stock to the rice and stir constantly. Let it simmer until the stock is absorbed. Continue adding the stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.
- Add the porcini mushrooms and use it like stock(?), adding slowly for the liquid to be absorbed properly.
- Just before the rice is done, add in the grated Parmesan cheese and heavy cream. Stir then add the truffle oil. Season with salt and pepper, to taste. Adjust seasoning as needed.
- To serve, spoon risotto in a serving bowl or plate then garnish with chopped parsley and more grated Parmesan cheese.Health Bite: Mushrooms are magical ingredients. They add that natural umami in every dish plus they are fortified with Vitamin D, which increases calcium absorption and bone strength.