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Porcini Risotto Recipe

Porcini Risotto Recipe

4 servings



1 cup boiling water

1/4 - 1/2 ounce dried porcini mushrooms

1 small onion, chopped

3 cloves garlic, minced

1 small tomato, seeded, chopped

1 teaspoon dried sage leaves

1 1/2 cups Arborio rice

1 1/2 quarts reduced-sodium vegetable broth

1/4 cup grated Parmesan cheese, toasted pine nuts

Salt and pepper, to taste


Pour boiling water over mushrooms in bowl, let stand until mushrooms are soft, about 15 minutes, drain, reserving liquid. Slice mushrooms, discarding tough stems.


Saute mushrooms, onion, and garlic in lightly greased  large saucepan until tender, about 5 minutes, add tomato and sage and cook 2 minutes. Add rice, stir over medium heat 2 to 3 minutes.


Heat broth and reserved porcini liquid to boiling in medium saucepan, reduce heat to low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes, stir in cheese and pine nuts. Season to taste with salt and pepper.

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