Creamy Mushroom Risotto

By GratefulSea

Unlike other risotto recipes, this one does NOT require constant stirring, but the results are wonderful. It's a great starter recipe for those who have not tried risotto before. Some chopped pecans might be a nice addition.

Ingredients

• • 1-ounce dried mushrooms
• • 1 cup boiling water
• • 3 tablespoons olive oil
• • 1 shallot, minced
• • 1 cup Arborio rice
• • 1 cup chicken stock, heated
• • 1/2 cup dry white wine
• • Few pinches salt
• • 2 tablespoons butter
• • 1/2 cup grated pecorino romano
• • 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes.

Add rice and stir around until all the grains are covered with oil.

To the rice, add the stock and wine.

Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.

Add the mushrooms with their liquid to the pot.

Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.

Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.