Dried mushrooms boost the meaty, mushroomy qualities of this hearty risotto. Make this with vegetable stock and it can be a vegetarian dish, or use chicken stock and add some cooked chicken for a main course.
- 1/2 ounce dried mushrooms, any type
- 1 cup boiling water
- 2 1/2 cups chicken or vegetable stock, approximately
- 1 tablespoon butter
- 1/4 cup shallot, minced
- 1 clove garlic, chopped
- 1 cup short-grain brown rice
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 pound cremini or baby bella mushrooms, sliced
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon parsley, minced
- Put the dried mushrooms in a small heat proof bowl or measuring cup. Pour boiling water over and let them soak at least 20 minutes. Reserving the mushroom soaking water, squeeze the excess water out of the rehydrated mushrooms, chop and reserve. To the mushroom water, add stock as needed to total 3 cups.
- In a 4 quart pot with a lid, heat the butter over medium heat. Sauté shallots and garlic just until soft, don't brown. Add the brown rice and stir to coat and heat through. Add wine, salt, reconstituted mushrooms and the stock mixture and bring to a boil over high heat. Reduce the heat to low and cook for 45 minutes. Uncover the pot and stir frequently, and continue cooking until any extra liquid has evaporated and the brown rice is soft and breaking.
- In a heavy 4 quart sauté pan, heat the olive oil on high, and sear the creminis quickly, stirring them until browned.
- Remove the rice from heat, stir in seared creminis, Parmesan, parsley. Serve hot. Can be cooled and stored in the refrigerator, tightly covered, for up to four days.
299 calories, 9 g. fat, 14 mg. cholesterol, 761 mg. sodium, 44 g. carbohydrate, 2g. fiber, 9 g. protein