Name: Mushroom Risotto
Ingredients: 2 Tbs unsalted butter; 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced; 1 package dried porchini mushrooms; 1 cup hot water; 2/3 cup dry white wine; 4-5 cups vegetable stock; 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped; 1 1/2 cups arborio rice; 1/3 cup Parmesan cheese; to taste Salt and pepper; 2 Tbsp fresh parsley, chopped; 8 oz mascarpone cheese, optional

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Mushroom Risotto

You can have Mushroom Risotto using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushroom Risotto :

You need to prepare unsalted butter.

Provide mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced.

You need to prepare dried porchini mushrooms.

Provide hot water.

You need dry white wine.

You need vegetable stock.

You need to prepare small onion and 1 large clove of garlic or 1 large shallot, finely chopped.

Use arborio rice.

You need to prepare Parmesan cheese.

Use Salt and pepper.

Prepare fresh parsley, chopped.

You need to prepare mascarpone cheese, optional.

Short Tips:

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instructions :Mushroom Risotto

Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid..

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine..

Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy..

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley..

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