Three Mushroom Risotto
- 6 cups chicken or beef broth
- 1 cup water
- 2 oz dried porcini or any wild mushrooms
- 2-3 Tbsp olive oil
- 1/3 cup finely minced onion
- 2 cups arborio or carnaroli rice
- 1 cup white wine
- 14 oz fresh mushrooms (at least two types; I use cremini or baby bellas plus white button mushrooms), sliced
- 1 tsp chopped fresh thyme leaves
- 1 Tbsp tomato paste
- 2 Tbsp unsalted butter
- 1/3 cup Parmigiano-Reggiano cheese, grated, or more to taste
- Black pepper (at least 1/2 tsp or more), to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Mushrooms, fresh (14 oz)
- Onion (1/3 cup)
- Porcini or any wild mushrooms, dried (2 oz)
- Thyme, fresh leaves (1 tsp)
- Canned Goods
Chicken or beef broth (6 cups)- Tomato paste (1 Tbsp)
- Cooking & Baking
- Black pepper (1)
- Olive oil (2 Tbsp)
- Pasta & Grains
- Arborio or carnaroli rice (2 cups)
- Drinks
- Water (1 cup)
- Dairy
- Butter, unsalted (2 Tbsp)
- Parmigiano-reggiano cheese, grated (1/3 cup)
- Beer, Wine & Liquor
- White wine (1 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Published October 8, 2009 (3 years ago).
1 person saved this recipe.
