Vegetarian

Double Mushroom Risotto is for Dinner.

Double Mushroom Risotto takes 10 minutes to prepare.

Double Mushroom Risotto takes 25 minutes to cook.

Double Mushroom Risotto makes 4 servings.

The ingredients for Double Mushroom Risotto are:

1/2 ounce dried mushrooms, such as porcini, shiitake, or cepes
1 cup boiling water
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 tablespoon olive oil
4 large shallots, finely chopped
8 ounces fresh mushrooms, sliced
1/4 teaspoon each salt and black pepper, or to taste
1 cup arborio, basmati, or long-grain white rice
1/2 cup dry white wine or water
3 tablespoons grated Parmesan cheese
1 teaspoon unsalted butter or margarine

Here is how you make Double Mushroom Risotto:

1 In a small heatproof bowl, soakthe dried mushrooms in the water for 20 minutes or until softened.Drain in a sieve lined with cheesecloth or papertoweling, reserving the liquid.Slice the mushrooms, removing tough stems.2 In a medium-size saucepan, bring the stockand mushroom liquid to a simmer.Reduce the heat to the lowest settingand keep the stock mixture warm.Meanwhile, in a 12-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.Add the shallots and cook, stirring occasionally, for 2 minutes.Stir in the fresh mushrooms, soaked dried mushrooms, salt, and pepperand cook, stirring occasionally, for 3 minutes or until the fresh mushrooms are lightly browned.3 Push the mushroom mixture to the sides of the skillet and place the remaining 1 teaspoon of oil in the center.Add the rice to the oil and cook, stirring, for 2 minutes or until well coated.Add the wine, stir in the mushrooms from the sides of the skillet, and cook, stirring frequently, for 3 minutes or until the wine has been absorbed.4 Usinga ladle, add 1/2 cup of the stock mixture to the skillet and cook, stirring frequently, for 2 to 3 minutes or until almost all the liquid has been absorbed.Continue adding the stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and creamy and most of the liquid has been absorbed.Stir in the cheese and butter and serve. Makes 4 1/2-cup servings.Number of Servings: 4Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Double Mushroom Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.5

• Total Fat: 5.8 g
• Cholesterol: 5.5 mg
• Sodium: 267.5 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 1.5 g
• Protein: 6.8 g

Double Mushroom Risotto is Italian cuisine.