Mushroom Risotto¶

Mushroom Risotto

Serves	Total Time
6	30 minutes

Ingredients¶

0.5 cup dried porcini mushrooms
2 Tbsp olive oil
1 lb sautéed any kind of fresh mushrooms
2 shallots
2 clove
2 sprig thyme
0.25 cup dry white wine
1 Risotto Milanese omitting the saffron
1 Tbsp butter
some chives

Cookware¶

1 mesh sieve
1 paper towel
1 large skillet

Instructions¶

Step 1¶

Soak in hot water and cover for 20 minutes dried porcini mushrooms.

Step 2¶

Drain the soaking liquid through a mesh sieve lined with a paper towel, reserving the liquid, and chop coarsely. Heat in a large skillet over medium-high heat 2 Tbsp olive oil.

Step 3¶

Add the porcini and sauté 1 pound of any kind of fresh mushrooms with sliced and minced shallots, garlic, and thyme.

Step 4¶

Cook until lightly browned. Add the mushroom soaking liquid and boil until it has evaporated. Add dry white wine.

Step 5¶

Boil until it has evaporated. Prepare Risotto Milanese omitting the saffron.

Step 6¶

Fold the mushrooms into a risotto for the last 10 minutes of cooking. Fold in with the cheese 1 Tbsp butter.