Risotto with dried mushrooms(risotto con i funghi)

6 servings

Ingredients

Quantity Ingredient
8 cups Chicken broth
1 ounce Dried wild Italian mushrooms OR
¼ pounds Fresh mushrooms - thinly sliced
1 cup Warm water - if using dried mushrooms
2 tablespoons Butter - if using fresh mushrooms
5 tablespoons Butter
1 medium Onion - finely chopped
1 medium Onion - finely chopped
2½ cup Arborio rice
¾ cup White wine - dry
½ cup Parmesan cheese - freshly grated
Salt to taste

Directions

Prepare chicken broth. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. If using fresh mushrooms, saute in 2 Tbsp butter until golden; set aside. Heat broth in a medium saucepan. Melt ¼ cup butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook stirring constantly, until wine has evaporated. Add drained dried mushrooms and reserved mushroom liquid. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes. Rice should be tender, but firm to the bite. Stir in Parmesan cheese, 1 Tbsp butter and sauteed fresh mushrooms, if using. Season with salt.

Place in a warm dish. Serve immediately.

Makes 6 servings.

Northern Italian Cooking by Biba Caggiano ISBN 0-89586-119-4 From the collection of Fred Towner Source: Biba Caggiano Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 10-17-94

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