Risotto w Crimini Mushrooms and Sun Dried Tomatoes

Risotto w Crimini Mushrooms and Sun Dried Tomatoes
Write a review
  1. 6 cups chicken broth
  2. 3 tablespoons oil
  3. 2 lbs Crimini mushrooms, sliced thin
  4. 1/4 cup sun dried tomatoes, sliced thin
  5. 2 shallots, diced
  6. 1 1/2 cups arborio rice
  7. 1/2 cup dry white wine
  8. salt, to taste
  9. black pepper, to taste
  10. 4 tablespoons butter
  11. 1/2 cup to 1 cup grated parmesan cheese
  1. Heat the broth over low heat.
  2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
  3. Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
  4. Stir in the rice, coating it with oil, about 2 minutes.
  5. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
  6. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  7. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
  8. Remove from heat, and stir in sun-dried tomatoes, butter, and parmesan. Season with salt and pepper to taste.
Chef Ursula http://www.chefursula.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>