Creamy Italian mushroom risotto recipe

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A simple, delicious Italian risotto dish using dried Italian mushrooms.
Preparation time: 15 minutes, Cooking time: 25 minutes, Serves: 4 


1/2 cup dried Italian mushrooms (porcini or similar)

2 Tbsp olive oil
1 Tbsp unsalted butter
1 medium onion, finely chopped

2 cups risotto rice (arborio or similar)

1 cup white wine
6 cups chicken stock

Salt and black pepper to taste
2 Tbsp unsalted butter

1/4 cup finely chopped fresh parsley
1 cup freshly grated Parmesan cheese


Soak the dried mushrooms in hot water for 20 to 25 minutes. Drain and set aside.

In a large frying pan over medium high heat add the olive oil, 1 Tbsp butter and onion and saute for 2 to 3 minutes. Increase heat to high, add the rice and cook for 3 to 4 minutes, stirring continously until the rice is toasted. Add the mushrooms and cook for 2 to 3 minutes more. Set the heat to medium high, pour in the wine and cook stirring frequently, until the liquid is evaporated. Add a cup of the chicken stock and continue cooking and stirring until the liquid is evaporated. Continue this process until you have used all the chicken stock. The total cooking time should take 15 to 20 minutes.

Taste the risotto and adjust with salt and pepper to taste. The finished risotto should be al dente (hard in the center). Add the 2 tablespoons of butter and stir until dissolved. Add the grated Parmesan cheese and parsley and stir well.

Serve hot.
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