Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Yield: serves 4
Ingredients: 2 cans (14 1/2 ounces each) low-sodium vegetable broth; 1/2 ounce dried porcini mushrooms, rinsed; 2 cups water; 3 tablespoons unsalted butter; 8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into 1/2-inch pieces; Coarse salt and freshly ground pepper; 1 small onion, finely chopped; 1 cup Arborio rice; 1/2 cup dry white wine; 1/2 cup grated parmesan cheese (2 ounces), plus more (grated or shaved), for garnish

December 22, 2011

Making risotto is a simple matter so long as you keep a careful eye toward the end to prevent overcooking the rice, as the mixture will continue to thicken after it’s taken off the heat. Here, the cooking liquid is also used to rehydrate the porcini mushrooms.

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