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Entreé

Wild Mushroom Risotto

Wild Mushroom Risotto Image
INGREDIENTS

ENTREé

  • 1 oz Dried Porcini Mushrooms
  • 3 c Vegetable Stock
  • 4 c Chicken Stock
  • 2 c Mushrooms, sliced, any variety
  • 2 T Olive Oil
  • 1 T Butter
  • 1 Onion, medium, chopped
  • 1 Leek, medium, white part chopped
  • 1 clvs Garlic, minced
  • 4 T Italian Flat Leaf Parsley, chopped
  • 1 lb Arborio Rice
  • 2⁄3 c White Wine
  • ½ c Parmesan, grated
  • Salt
  • Ground Black Pepper
  • Bay Leaves
INSTRUCTIONS

FOR THE ENTREé

  1. Place porcinis in a bowl and cover with boiling vegetable stock.
  2. Steep for 30 minutes.
  3. Remove mushrooms with a slotted spoon; set aside.
  4. Strain stock through a fine sieve and add to chicken stock.
  5. Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.
  6. Melt butter and remaining tablespoon of olive oil in a large pan.
  7. Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent.
  8. Add 2 tablespoons of parsley and the rice, and stir to coat.
  9. Add the wine, and stir until it is evaporated.
  10. Add mushrooms and stir, reduce heat, and add a ladle of chicken stock.
  11. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.
  12. Remove from heat, and add Parmesan and remaining parsley.
  13. Season with salt and pepper and garnish with fresh basil.

This entreé has been found at Palo. The Wild Mushroom Risotto has been offered on the Palo menu.

Source: Fish Extender Recipe Collection

Created 2024-01-30 12:00:04 – Last Modified 2024-02-12 13:17:42