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WILD MUSHROOM RISOTTO

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 1 32 ounce container organic vegetable broth
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons organic extra virgin olive oil
  • 1 cup sliced leeks
  • 1 tablespoon chopped garlic
  • 1 8 ounce package sliced baby bella mushrooms
  • 1 3.5 ounce package shiitake mushrooms stems removed, sliced
  • 1 cup Arborio rice
  • 1/2 cup dry sherry
  • 1/2 cup organic frozen green peas thawed
  • 1 tablespoon chopped organic fresh thyme
  • 1/2 cup Culinary Circle Grated Parmesan Cheese
DIRECTIONS

In medium saucepan, bring broth to a simmer over medium-high heat. Remove from heat; add porcini mushrooms and let sit for 20 minutes, covered. Remove mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; rinse out pan. Return strained broth to pan and return to a simmer; keep warm.

In large saucepan, heat oil over medium-high heat. Add leeks and garlic; sauté 2-3 minutes. Add in mushrooms; salt and pepper to taste. Sauté until mushrooms are softened and liquid is evaporated (about 5 minutes).

Add rice; sauté 2-3 minutes. Stir in sherry; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed.

Stir in peas and thyme with last ½ cup of broth. When all liquid is absorbed, remove from heat and stir in Parmesan cheese. Serve immediately.