Olive and Mushroom Risotto

By JanF1201

Ingredients

• 3/4 ounce mixed dried wild mushrooms
• 3 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup whole Spanish olives. halved
• 1/2 cup Parmesan cheese
• salt
• pepper

Preparation

Step 1

1. Place mushrooms in bowl and add 2 cups hot water. Let stand 20 min. Strain, pressing excess moisture from mushrooms. Reserve liquid. Chop mushrooms and set aside.
2. Combine mushroom liquid and broth in pan and bring to simmer. Keep warm.
3. In 4 qt. saute or saucepan, heat 2 tbsp. olive oil. Add onion and cook, stirring often until soft. Add remaining olive oil and rice and cook and stir 2 min. Add 1/2 cup broth mixture to rice and stir until mushrooms and olives with last 1/2 cup of liquid.
4. Remove from heat and stir in Parmesan cheese. Season to taste with salt and pepper.