Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Yield: Serves 6
Ingredients: 1/2 ounce dried porcini mushrooms; 4 cups water; 1/2 tablespoon olive oil; 1/2 large onion, finely chopped; 2 large garlic cloves, minced; 4 large sage leaves, sliced; 1 cup Arborio rice or medium-grain rice; 1/4 cup dry red wine; 1/2 cup grated Parmesan cheese; Minced fresh parsley; Additional grated Parmesan cheese

August 20, 2004

Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.

Recipe notes

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