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| Risotto with Wild Mushrooms |
| This northern-Italian rice specialty requires slow coaxing of starch from short-grain rice by constant stirring and slow cooking for a rich, creamy, perfectly al dente dish. Improvise ingredients for risottos, from seafood to vegetables. To ensure a creamy risotto, be patient when stirring. For best results, use Parmigiano Reggiano cheese. |
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| Base SKU: |
533 |
| Cuisine: |
Italian |
| Prep Time: |
20 Minutes |
| Cooking Time: |
35 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Heat ;cup of wine in a small saucepan. Add mushrooms; remove from heat and set aside to soak. |
| 2. |
Heat stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point. |
| 3. |
Heat olive oil over low heat in a wide, heavy pot. Add the onions & saut;‚ until they begin to soften, 3-4 minutes. |
| 4. |
Add rice and stir well to coat the grains. Add one cup of the hot stock and stir. When the stock has absorbed, add another cup of stock and continue stirring, adding more as the stock is absorbed. |
| 5. |
When half the stock has been used, add the mushrooms, their soaking liquid, and remaining wine. |
| 6. |
Continue adding the remaining stock, in smaller portions, stirring constantly until the rice is creamy and just tender. This stirring process should take about 25 minutes. |
| 7. |
Season with salt and pepper, stir in butter and parmesan cheese. |
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