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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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15 g (1/2 oz.) dried porcinis mushrooms
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15 g (½ oz.) dried cepes mushrooms
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1 large onion, chopped
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30 g (1 oz.) bacon, chopped
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30 mL (2 tbsp.) olive oil
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500 mL (2 cups) Arborio or long-grain rice
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1 garlic clove, minced
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250 mL (1 cup) sliced cremini mushrooms
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250 mL (1 cup) sliced fresh oyster mushrooms
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1 L (4 cups) hot chicken broth
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30 mL (2 tbsp.) butter
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60 mL (1/4 cup) dry white wine
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60 ml (1/4 of a cup) diced tomatoes
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Directions
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Cover dried mushrooms with water to rehydrate them. Set aside rehydration water.
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Sauté onion and bacon in olive oil in a large, heavy-bottomed saucepan.
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Add rice and garlic and sauté over high heat for 2 to 3 minutes.
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Add rehydrated mushrooms and their water, fresh mushrooms, and 750 mL (3 cups) of chicken broth.
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Stir in oregano and thyme and season to taste.
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Gently bring to a boil, then reduce heat. Cover and simmer.
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Gently stir risotto from time to time.
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Add chicken broth as needed until rice is cooked.
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Just before serving, stir in butter, white wine, and tomatoes.
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Adjust seasoning and serve immediately.
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