Mushroom Risotto
Ingredients:
3 C short grain brown rice (put the rice to soak in the morning)
2/3 - 1 C dried Porcini mushrooms
1 lg onion, chopped
8 oz White Button mushrooms, sliced
8 oz Baby Bella mushrooms, sliced
3 C vegetable stock
1 C dry white wine
fresh Parmesan cheese
Roughly chop the porcini mushrooms, place them in a bowl and cover in boiling water. Let sit.
Put the stock into a saucepan along with 3 cups water and bring to a bare simmer.
Meanwhile, Saute the onion in olive oil over medium heat until they turn translucent. Add the fresh mushrooms and saute until they release their juice and the liquid is evaporated.
Strain the soaking porcini mushrooms, reserving the liquid, and add them to the onion mixture.
Drain the rice and add it to the pot, stirring for a minute or so to warm and coat it with the oil.
Add the wine and the reserved mushroom liquid, raise the heat slightly to medium high and cook, stirring often until it has all evaporated.
Add several scoops of stock until the rice is covered and let cook, stirring often until the liquid is mostly gone. (If the liquid is boiling to high and evaporating too fast, reduce the heat back to medium.) Repeat this process until all the stock is used,this should take between 30-40 minutes. Taste the rice; it should be al dente (slightly chewy, but not crunchy). If it is not fully cooked, continue adding hot water, cooking and stirring often until the rice is cooked and lightly coated by a delicious creamy sauce.
Salt and pepper to taste.
Serve with a topping of freshly grated Parmesan cheese, and a glass of the remaining wine.
Adapted From the Risotto with Mushrooms recipe in Vegetarian by Linda Fraser
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