Wild Mushroom Risotto

By rossboys

Cooking Light.

Ingredients

• 1/2 cup dried porcini mushrooms (~ 1/2 oz)
• 1/2 cup boiling water
• 1-1/2 cups water
• 2 (14-1/2oz) cans vegetable broth
• 2 tsp olive oil
• 2 garlic cloves, minced
• 2-1/2 cups sliced shiitake mushroom caps (~ 6oz)
• 2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb uncooked Arborio rice or other short-grain rice (about 2-1/2 cups)
• 1/2 cup dry sherry

Details

Servings 8

Preparation

Step 1

Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid.

Combine reserved liquid, 1-1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remaining broth mixture to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add garlic; saute 1 minute. Add shiitake mushrooms, and saute 2 minutes or until tender. Stir in porcini mushrooms, thyme, salt, and pepper. Add rice; cook 1 minutes, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of the mixture is absorbed before adding the next (about 20 minutes total). Stir in sherry, and cook for 2 minutes or until the liquid is nearly absorbed, stirring constantly. Serve immediately.