Post by marlaoh on Apr 17, 2003 6:07:38 GMT -6
Mushroom Risotto
Arborio rice is a special Italian rice used to make risotto. Its higher starch content gives a rich, creamy texture unlike that of other rice varieties. Wild mushrooms imbue the dish with a rich, earthy flavor.
Number of Servings: 5
Serving Size: 1/2 cup
Ingredients
Name Measure Weight
low-fat, low-sodium chicken broth 2 1/4 cups ---
dried mushrooms,such as Chinese tree ear, shiitake, porcini, or morels 1/4 cup ---
olive oil 1 Tbsp ---
onion, finely chopped 1 cup ---
clove garlic, minced 1 ea ---
arborio rice, uncooked 3/4 cup ---
dry white wine 1/4 cup ---
grated Romano or Parmesan cheese 1/4 cup ---
Preparation Instructions
1 Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened.
2 Remove the mushrooms with a slotted spoon; chop and reserve. Keep the broth warm over low heat.
3 Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the rice, saute 1 minute.
4 Add the wine to the rice mixture and simmer until the wine is absored. Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often.
5 When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center.
6 Sprinkle with cheese and serve immediately
Arborio rice is a special Italian rice used to make risotto. Its higher starch content gives a rich, creamy texture unlike that of other rice varieties. Wild mushrooms imbue the dish with a rich, earthy flavor.
Number of Servings: 5
Serving Size: 1/2 cup
Ingredients
Name Measure Weight
low-fat, low-sodium chicken broth 2 1/4 cups ---
dried mushrooms,such as Chinese tree ear, shiitake, porcini, or morels 1/4 cup ---
olive oil 1 Tbsp ---
onion, finely chopped 1 cup ---
clove garlic, minced 1 ea ---
arborio rice, uncooked 3/4 cup ---
dry white wine 1/4 cup ---
grated Romano or Parmesan cheese 1/4 cup ---
Preparation Instructions
1 Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened.
2 Remove the mushrooms with a slotted spoon; chop and reserve. Keep the broth warm over low heat.
3 Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the rice, saute 1 minute.
4 Add the wine to the rice mixture and simmer until the wine is absored. Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often.
5 When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center.
6 Sprinkle with cheese and serve immediately