Mushroom Risotto

serves 8 as a side dish

  • 3 oz dried wild mushroom
  • 1 medium onion, diced
  • 1/2 lb fresh mushrooms
  • 28 oz (1 container) Stock Options Fresh Vegetable or Roasted Chicken Stock
  • 2 cups Arborio Rice
  • 1 tsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1/4 cup olive oil
  • 1 cup dry, white wine
  • 1/2 cup reggiano or other aged, hard cheese
  • 2 tsp salt
  • 1/2 tsp black pepper

Boil dried mushrooms for 1/2 hour. Drain and reserve liquid. Heat Stock Options Vegetable or Chicken Stock in a saucepan on low heat to a simmer and add mushrooom liquid. Heat oil in a large, heavy bottom saucepan on medium heat. Add onion and cook until transparent, about 3 minutes. Add chopped wild mushrooms and sliced fresh ones. When soft, add rice, stirring to coat kernels, about 2–3 more minutes. Add wine and continue stirring for 1 minute. Add salt and pepper. Add, slowly, 1 ladle at a time, the heated stock while stirring the bottom of the pan constantly. Continue adding stock 1 ladle at a time, stirring constantly as the rice absorbs the stock. The risotto is done when it is still slightly firm inside but creamy outside. Be careful not to overcook. Stir in herbs and cheese. Adjust salt and pepper to taste.