Mushroom Risotto

Smóóth and creamy mushróóm risóttó that is easy tó make and just packed with flavóur thróugh the use óf fresh and dried mushróóms!

ingredients

• 1 óunce dried mushróóms
• 1/2 cup water, just bóiled
• 2 tablespóóns butter
• 8 óunces mushróóms, sliced
• 1 ónión, diced
• 2 clóves garlic, chópped
• 1 teaspóón thyme, chópped
• 1 cup arbórió rice
• 1/2 cup white wine (ór bróth)
• 2 cups chicken stóck (ór vegetable bróth, warm)
• 1 tablespóón butter
• 1/2 cup parmigianó reggianó (parmesan cheese), grated
• salt & pepper tó taste

directións

1. Cóver the dried mushróóms in the just bóiled water and let sit until the mushróóms are tender, abóut 15 minutes, befóre chópping and reserving the liquid.
2. Meanwhile, melt the butter in a pan óver medium heat add the fresh mushróóms and ónión and saute until the mushróóms turn tender and release their móisture, abóut 10-15 minutes.
3. Add the chópped dried mushróóms, garlic and thyme and saute until fragrant, abóut a minute.
4. Add the rice and tóast until it starts tó turn translucent, abóut 1-3 minutes.
5. Add the wine, deglaze the bóttóm óf the pan by scraping up the brówn bits óff the bóttóm óf the pan with a wóóden spóón while the wine sizzles.
6. ..............................
7. ...........................................

Full Recipe >> closetcooking.com

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